Crunchy chicken tenders with herbed yogurt dip
- 3 ½ tbsp chopped mint
- 3 ½ tbsp dill
- 4 lemons
- 2 cups dairy-free yogurt
- 2 tsp minced garlic
- 1 ½ lbs chicken breast, sliced into strips
- 1 cup whole grain bread crumbs
- 2 tsp smoked paprika
- ⅓ cup olive oil
- 1 lb green beans
Preheat oven to 375 degrees F. Coarsely chop mint and dill and transfer to a medium bowl. Zest and juice lemon; add 4 tsp zest and 4 tbsp juice to the bowl. Reserve remaining zest and juice.
Add yogurt, garlic, salt and pepper to herbs and mix thoroughly. Transfer half the mixture to another bowl and set aside for serving
In the remaining yogurt mixture, toss chicken to coat.
On a plate, combine 4 tsp remaining lemon zest, bread crumbs, smoked paprika, salt and pepper. Mix well.
Lightly grease a baking sheet with 2 tbsp olive oil. Dip each piece of chicken in bread crumbs mixture until coated. Place onto greased baking sheet. Drizzle with another 2 tbsp olive oil and place in the oven. Cook 20 to 25 minutes, or until golden and cooked through.
Meanwhile, trim ends off green beans. Heat remaining 2 tbsp olive oil in a small skillet over medium-high heat. Add green beans and cook 6 to 8 minutes, stirring frequently until cooked to desired doneness. Sprinkle with some of the remaining lemon juice, salt and pepper to taste.
Remove chicken from oven and serve with reserved herbed yogurt and side of green beans.