STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Low-Fat Chicken Strips With Sweet Chilli Yoghurt

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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

  • 1 cup of stale breadcrumbs
  • 13 cup instant polenta
  • 14 cup parsley, chopped
  • 1 teaspoon garlic salt
  • 2 tablespoons of grated parmesan cheese
  • 12 (750 g) chicken tenderloins, trimmed
  • 23 cup natural yoghurt
  • oil, for spraying
  • dipping sauce
  • 12 cup natural yoghurt
  • 2 tablespoons sweet chili sauce
  • 1 garlic clove, crushed
  • 1 tablespoon 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a