eCook Meal
Paprika-crusted Chicken Strips
with a lemon yoghurt & roasted butternut
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R267.91
for 4 servings · R66.98 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Paprika needs 40 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Low Fat Plain Yoghurt needs 160 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 53% of packR10.66
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Ground Almonds needs 200 mlAlmond Milk & Vanilla Hand Cream 75 ml 75 ml at R44.99 · 2.7× packsR119.97
Shopping
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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?
Almonds, Butternut, Chicken, Chicken Breast, Fresh Mint, Ginger, Green Beans, Lemon, Paprika, Salad Leaves, Yoghurt
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?
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. 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. 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!
What should be prepared from my kitchen to make Paprika-crusted Chicken Strips?
Almonds, Butternut, Chicken, Chicken Breast, Fresh Mint, Ginger, Green Beans, Lemon, Paprika, Salad Leaves, Yoghurt
How many calories does Paprika-crusted Chicken Strips have?
538 calories
How much fat content does Paprika-crusted Chicken Strips have?
grams