Chicken tenders, yogurt dip, and green beans

Serves 4


Cook Time: 25min

Prep Time: 20min

About this recipe:

This is a fun, dairy-free and high-protein dinner.

  • 3 1/2 tbsp fresh mint
  • 3 1/2 tbsp fresh dill
  • 4 lemons
  • 2 cups dairy-free yogurt
  • 2 tsp minced garlic
  • 1 1/2 lbs chicken breast, cut into strips
  • 1 cup whole grain bread crumbs
  • 2 tsp smoked paprika
  • 1/4 cup olive oil
  • 1 lb fresh green beans
  1. 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. Save remaining zest and juice.
  2. Add yogurt, garlic, salt and pepper to herbs and mix thoroughly. Transfer half the mixture to another bowl and save for a later step.
  3. In the remaining yogurt mixture, toss chicken to coat.
  4. On a plate, combine 4 tsp remaining lemon zest, bread crumbs, smoked paprika, salt and pepper. Mix well.
  5. 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. Cook 20 to 25 minutes, or until golden and cooked through.
  6. 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.
  7. Remove chicken from oven and serve with reserved herbed yogurt dip and green beans. Enjoy!

Net Carbs53g
Added Sugar2g
Saturated Fat3g