Colorful Oven-Baked Chicken Sticks with Herb Yogurt Dip

Crispy oven-baked chicken sticks with bell pepper, carrots and zucchini, served with a creamy herb yogurt dip. Mild and easy to prepare in advance, perfect for the whole family to dig into.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 500 g Chicken breast fillet
• 100 g Breadcrumbs
• 40 g Parmesan, freshly grated
• 2 pc Eggs
• 40 g Wheat flour
• 1 tsp Sweet paprika powder
• Salt
• Pepper
• 2 tbsp Cooking oil
• 250 g Carrots
• 200 g Zucchini
• 150 g Red bell pepper
• 150 g Plain yogurt
• 1 bunch Chives
• 1 tsp Lemon juice

Method

1. Preheat the oven to 200 °C top and bottom heat and line a baking tray with baking paper.
2. Rinse the chicken breast fillet, pat dry and cut into about 1 cm thick strips, each roughly as long as a finger.
3. Place the flour, breadcrumbs and Parmesan in three shallow plates and season with paprika powder, salt and pepper. Beat the eggs in a deep plate.
4. Dredge each chicken strip first in the flour, then dip it in the egg and finally coat it all over in the breadcrumb-Parmesan mixture. Place on the baking tray.
5. Peel the carrots, wash and trim the zucchini and bell pepper. Cut everything into finger-length sticks and spread them on the baking tray as well.
6. Drizzle the chicken and vegetables with the cooking oil and bake in the oven for about 18 to 20 minutes until golden brown and the meat is cooked through. Turn once halfway through the time.
7. Meanwhile, wash the chives and chop them finely. Stir the yogurt together with lemon juice, chives, salt and pepper.
8. Serve the chicken sticks with the vegetables and the herb yogurt dip.