Summary

Ingredients

• 150 g yourt, 1.5%
• 2 teaspoons spice paste, (tandoori paste)
• 1 squirt lemon juice
• 2 tablespoon mustard, medium hot
• salt
• Pepper, freshly ground
• 500 g chicken breast fillet (s)
• 12 tablespoon breadcrumbs (whole grain)

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Instructions

1. Mix yogurt with tandoori paste, lemon juice and mustard in a bowl. Season well with salt and pepper.
2. Wash the chicken breast, pat dry and cut into bite-sized pieces. Dip them into the yoghurt mixture in stages, drain a little and immediately put them in a plastic bag filled with the breadcrumbs. Close the bag with a clip at the top and swirl the chicken parts thoroughly so that they are covered all around with breadcrumbs.
3. Preheat the oven to 200 ° C top and bottom heat.
4. Place the chicken nuggets on a baking sheet lined with baking foil and let cook for about 20 minutes. Depending on your taste, turn the nuggets once halfway through the cooking time.
5. Total 16.5 P. / with 3 servings 1 serving 5.5 P.
6. We also had steamed broccoli and mashed potatoes.
7. Tip:
8. If you have points left, you can also spray the chicken pieces with some oil from an oil sprayer. This will make them crispier. Points must then be added!