Low-Fat Chicken Strips With Sweet Chilli Yoghurt

Total Time
Prep 10 mins
Cook 15 mins

This recipe is from the latest SFI magazine. It was so easy and so, so tasty I thought I would post it for the people who don't buy the magazine.

Ingredients Nutrition

  • 236.59 ml of stale breadcrumbs
  • 78.07 ml instant polenta
  • 59.14 ml parsley, chopped
  • 4.92 ml garlic salt
  • 29.58 ml of grated parmesan cheese
  • 12 (9000 g) chicken tenderloins, trimmed
  • 158.51 ml natural yoghurt
  • oil, for spraying
  • dipping sauce
  • 118.29 ml natural yoghurt
  • 29.58 ml sweet chili sauce
  • 1 garlic clove, crushed
  • 14.79 ml fresh coriander, chopped


  1. Preheat oven to 200°C.
  2. Line 2 baking trays with baking paper.
  3. Combine breadcrumbs, polenta, parsley, garlic salt and parmesan cheese in a bowl.
  4. Place yoghurt in a separate bowl.
  5. Dip chicken into the yoghurt, shaking off excess, place into breadcrumb mixture and coat well.
  6. Place onto baking trays, spray with oil.
  7. Bake for 15-20 minutes or until golden and cooked through.
  8. Sauce - mix well in bowl, transfer to smaller bowls for serving.
  9. Serve chicken with the dipping sauce and a salad.