Crispy Chicken Strips with Coleslaw Salad

Wash, clean, and pat dry the chicken breast. Cut it into long, thick strips, place them in a medium bowl, and mix with 50 g of yogurt, 1 tablespoon of lemon juice, sweet paprika, garlic powder, basil, oregano, salt, and pepper. Let the meat marinate in the refrigerator for at least 30 minutes.

Meanwhile, prepare the Coleslaw salad: wash the cabbage, peel the onion, and finely chop both. Peel the carrots and grate them coarsely. Place the cabbage, onion, and carrots in a large bowl, salt, mix, and let the mixture rest for 5 minutes. Then add the mayonnaise, 100 g of yogurt, Dijon mustard, 2 tablespoons of lemon juice, and sugar. Mix again and refrigerate the salad.

After the meat has marinated, preheat the oven to 190 °C and prepare a baking tray lined with baking paper.