Pasture to Plate


Low-Fat Chicken Strips with Sweet Chilli Yoghurt

A beautiful treat for the family, you’ll have the kids asking for more in no time!

Serves 4


  • 1 cup stale breadcrumbs
  • 1/3 cup instant polenta
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 1 tsp garlic salt
  • 2 tbsp grated parmesan cheese
  • 12 (750g) chicken tenderloins, trimmed
  • 2/3 cup Oliana yogurt
  • Canola oil cooking spray
  • Mixed salad, to serve
  • Sweet chilli yoghurt
  • 1/2 cup Oliana yogurt
  • 2 tbsp sweet chilli sauce
  • 1 garlic clove, crushed
  • 1 tablespoon chopped fresh coriander


Preheat oven to 200°C. Line 2 baking trays with baking paper. Combine breadcrumbs, polenta, parsley, garlic salt and parmesan in a bowl. Place yoghurt in separate bowl.

Dip chicken in yoghurt, shaking off excess. Toss in breadcrumb mixture. Place on trays.

Spray chicken with oil. Bake for 15 minutes or until golden and cooked through.

Make sweet chili yoghurt. Simply combine ingredients in a bowl.

Serve chicken with sweet chili yoghurt and a mixed green salad.