Crispy BBQ Chicken Strips

Name: Crispy BBQ Chicken Strips with Creamy Dill Potato Salad
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 10 Grams of Plain flour; 2 Grams of Smoked paprika powder; 2 Grams of Dried thyme; 4 Grams of Garlic onion powder; 2 Grams of BBQ spice; 1 Tsp of Black pepper; 40 Grams of Panko bread crumbs; 2 Tbsp of Olive oil; 60 Grams of Barbecue sauce; 450 Grams of Potatoes; 150 Grams of Greek yogurt; 40 Grams of Spring onion; 15 Grams of Fresh dill; 1 Piece of Celery; 40 Grams of Gherkins; 9 Grams of Dijon mustard; 5 Grams of Potato Seasoning; 1 Tsp of Salt; 1 Tsp of Black pepper

with Creamy Dill Potato Salad

Experience delicious flavours with none of the guilt! You’ll be baking chicken to a crispy perfection and using luscious Greek yogurt as a substitute for mayonnaise.

270 Reviews

Cals 607 · Prot 61 · Carbs 67 · Fat 11

Calorie Smart

40 min

Crispy BBQ Chicken Strips with Creamy Dill Potato Salad

Experience delicious flavours with none of the guilt! You’ll be baking chicken to a crispy perfection and using luscious Greek yogurt as a substitute for mayonnaise.

270 Reviews

Cals 607 · Prot 61 · Carbs 67 · Fat 11

Calorie Smart

Ingredients

Chicken

Chicken breast

400 Grams

Plain flour 10*11*

10 Grams

Smoked paprika powder

2 Grams

Dried thyme

2 Grams

Garlic onion powder

4 Grams

BBQ spice 15*

2 Grams

Black pepper

0.5 Tsp

Panko bread crumbs 10*11*12*

40 Grams

Olive oil

2 Tbsp

Barbecue sauce 11*13*

60 Grams

Potato Salad

Potatoes

450 Grams

Greek yogurt 4*

150 Grams

Spring onion

40 Grams

Fresh dill

15 Grams

Celery

1 Piece

Gherkins

40 Grams

Dijon mustard 13*

9 Grams

Potato Seasoning

5 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Allergens

*10 Wheat, *11 Gluten, *15 Celery, *12 Lupin, *13 Mustard, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2538 / 607
Fats (g)	10.5
of which saturated (g)	4.8
Carbohydrates (g)	67
of which sugars (g)	15.2
Fibers (g)	44.1
Proteins (g)	61
Salt (g)	2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil potatoes

Preheat the oven to 180°C/200°C.
Bring a pot of salted water to the boil.
Peel and slice the potatoes into bite-sized pieces.
Add them to the pot and cook for 15-18 min or until soft.
Drain and set aside in the fridge to cool.

2 Prep chicken

Meanwhile, add 2 Tbsp of yogurt to a large bowl.
Mix in 1 tsp flour, smoked paprika, garlic onion powder, bbq spice powder, a pinch of salt and pepper.
Slice the chicken breast into long strips, add them to the bowl, and stir to coat.
Set aside.

3 Bake chicken

On a large plate, mix the panko bread crumbs with the remaining flour, dried thyme, and a small pinch of salt and pepper.
One by one, press each chicken strip into the seasoned bread crumbs.
Add the chicken to a lined baking tray, drizzle with a touch of olive oil on top, and bake for 15-18 min or until golden and crispy.

Tip! Got an air fryer? You can bake these at 180°C for 15 min!

4 Make dressing

Meanwhile, trim and finely chop the spring onion.
Finely chop the dill.
Thinly slice the celery.
Finely chop the gherkins.
In a large mixing bowl, whisk the yogurt, mustard, vegetable seasoning, and a pinch of salt and pepper until smooth.
Add the chopped vegetables and mix to combine.