Chicken strips are marinated in a spicy paprika paste before being coated in an almond crumb and fried to crisp perfection. This delish dish is served with golden roasted butternut, tender green beans and a creamy, minty, lemony yoghurt for dipping!
Paprika-crusted Chicken Strips
Paprika-crusted Chicken Strips
with a lemon yoghurt & roasted butternut
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Butternut
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Ginger
- Fresh Mint
- Green Beans
- Ground Almonds
- Lemon
- Lemons
- Low Fat Plain Yoghurt
- Paprika
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROASTY ROASTY
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes. Place the sliced green beans in a bowl. Coat in oil and seasoning. Set aside.
GRAB YOUR COAT
Place the ground almond and some seasoning in a shallow dish. In a separate bowl, combine the Paprika, the grated ginger, and a drizzle of oil. Add the Chicken strips to the paprika mix and mix until fully coated. On completion, toss each coated chicken strip in the ground almond until fully coated. Set aside.
BEANS & DIP
When the Butternut is halfway, give them a shift and add the dressed green beans to the tray. Roast for the remaining time until the butternut is cooked through. In a bowl, combine the yoghurt, the lemon zest, a squeeze of lemon juice (to taste), ½ the chopped mint, and seasoning. Set aside for serving.
FRY THE CHICKY STRIPS
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the crusted Chicken strips for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion, drain on paper towel, and season to taste.
READY, SET, EAT!
Make a bed of the rinsed salad leaves and top with the roasted Butternut and green beans. Side with the crunchy paprika chicken strips and sprinkle over the remaining mint. Serve with a lemon wedge and the zesty yoghurt for dunking. Yum, Chef!
ROASTY ROASTY
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Place the sliced green beans in a bowl. Coat in oil and seasoning. Set aside.
GRAB YOUR COAT
Place the ground almond and some seasoning in a shallow dish. In a separate bowl, combine the Paprika, the grated ginger, and a drizzle of oil. Add the Chicken strips to the paprika mix and mix until fully coated. On completion, toss each coated chicken strip in the ground almond until fully coated. Set aside.
BEANS & DIP
When the Butternut is halfway, give them a shift and add the dressed green beans to the tray. Roast for the remaining time until the butternut is cooked through. In a bowl, combine the yoghurt, the lemon zest, a squeeze of lemon juice (to taste), ½ the chopped mint, and seasoning. Set aside for serving.
FRY THE CHICKY STRIPS
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the crusted Chicken strips for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion, drain on paper towel, and season to taste.
READY, SET, EAT!
Make a bed of the rinsed salad leaves and top with the roasted Butternut and green beans. Side with the crunchy paprika chicken strips and sprinkle over the remaining mint. Serve with a lemon wedge and the zesty yoghurt for dunking. Yum, Chef!
ROASTY ROASTY
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes. Place the sliced green beans in a bowl. Coat in oil and seasoning. Set aside.
GRAB YOUR COAT
Place the ground almond and some seasoning in a shallow dish. In a separate bowl, combine the Paprika, the grated ginger, and a drizzle of oil. Add the Chicken strips to the paprika mix and mix until fully coated. On completion, toss each coated chicken strip in the ground almond until fully coated. Set aside.
BEANS & DIP
When the Butternut is halfway, give them a shift and add the dressed green beans to the tray. Roast for the remaining time until the butternut is cooked through. In a bowl, combine the yoghurt, the lemon zest, a squeeze of lemon juice (to taste), ½ the chopped mint, and seasoning. Set aside for serving.
FRY THE CHICKY STRIPS
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the crusted Chicken strips for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, drain on paper towel, and season to taste.
READY, SET, EAT!
Make a bed of the rinsed salad leaves and top with the roasted Butternut and green beans. Side with the crunchy paprika chicken strips and sprinkle over the remaining mint. Serve with a lemon wedge and the zesty yoghurt for dunking. Yum, Chef!
ROASTY ROASTY
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes. Place the sliced green beans in a bowl. Coat in oil and seasoning. Set aside.
GRAB YOUR COAT
Place the ground almond and some seasoning in a shallow dish. In a separate bowl, combine the Paprika, the grated ginger, and a drizzle of oil. Add the Chicken strips to the paprika mix and mix until fully coated. On completion, toss each coated chicken strip in the ground almond until fully coated. Set aside.
BEANS & DIP
When the Butternut is halfway, give them a shift and add the dressed green beans to the tray. Roast for the remaining time until the butternut is cooked through. In a bowl, combine the yoghurt, the lemon zest, a squeeze of lemon juice (to taste), ½ the chopped mint, and seasoning. Set aside for serving.
FRY THE CHICKY STRIPS
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the crusted Chicken strips for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, drain on paper towel, and season to taste.
READY, SET, EAT!
Make a bed of the rinsed salad leaves and top with the roasted Butternut and green beans. Side with the crunchy paprika chicken strips and sprinkle over the remaining mint. Serve with a lemon wedge and the zesty yoghurt for dunking. Yum, Chef!
Frequently Asked Questions
What is the preparation time for Paprika-crusted Chicken Strips?
The preparation time for Paprika-crusted Chicken Strips with a lemon yoghurt & roasted butternut is between 20 and 35 minutes.
What is the total time required to make Paprika-crusted Chicken Strips with a lemon yoghurt & roasted butternut?
The total time required to make Paprika-crusted Chicken Strips with a lemon yoghurt & roasted butternut is between 35 and 55 minutes.
How many servings does Paprika-crusted Chicken Strips provide?
4 servings
What are the main ingredients in Paprika-crusted Chicken Strips?
Butternut, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Ginger, Fresh Mint, Green Beans, Ground Almonds, Lemon, Lemons, Low Fat Plain Yoghurt, Paprika, Salad Leaves
What is the nutritional information of Paprika-crusted Chicken Strips?
Calories: 538, Carbs: 47 grams, Fat: grams, Protein: 47.5 grams, Sugar: 11.4 grams, Salt: 109 grams
How do I prepare Paprika-crusted Chicken Strips?
BEANS & DIP: When the butternut is halfway, give them a shift and add the dressed green beans to the tray. Roast for the remaining time until the butternut is cooked through. In a bowl, combine the yoghurt, the lemon zest, a squeeze of lemon juice (to taste), ½ the chopped mint, and seasoning. Set aside for serving. FRY THE CHICKY STRIPS: Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the crusted chicken strips for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion, drain on paper towel, and season to taste. READY, SET, EAT!: Make a bed of the rinsed salad leaves and top with the roasted butternut and green beans. Side with the crunchy paprika chicken strips and sprinkle over the remaining mint. Serve with a lemon wedge and the zesty yoghurt for dunking. Yum, Chef! ROASTY ROASTY: Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Place the sliced green beans in a bowl. Coat in oil and seasoning. Set aside. GRAB YOUR COAT: Place the ground almond and some seasoning in a shallow dish. In a separate bowl, combine the paprika, the grated ginger, and a drizzle of oil. Add the chicken strips to the paprika mix and mix until fully coated. On completion, toss each coated chicken strip in the ground almond until fully coated. Set aside.
What should be prepared from my kitchen to make Paprika-crusted Chicken Strips?
Butternut, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Ginger, Fresh Mint, Green Beans, Ground Almonds, Lemon, Lemons, Low Fat Plain Yoghurt, Paprika, Salad Leaves
How many calories does Paprika-crusted Chicken Strips have?
538 calories
How much fat content does Paprika-crusted Chicken Strips have?
grams
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