Crispy Oven Chicken Tenders & Oven Chips

Ingredients

• 3 (600 g) potatoes
• 3 tbsp (45 ml) olive oil
• 2 tsp (5 g) smoked paprika
• 18 1/2 oz (520 g) chicken breast
• 1/2 cup (120 g) plain Greek yogurt
• 1 tsp (3 g) garlic powder
• 1/2 tsp (1 g) black pepper
• 1 cup (60 g) whole-wheat breadcrumbs
• 1/4 cup (25 g) grated Parmesan cheese
• 1 tbsp (15 g) Dijon mustard
• 1 tbsp (21 g) honey

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Method

1. Heat the oven to 230°C (450°F) with two half baking trays inside. Cut the potatoes into 1 cm fries and toss them with 2 tbsp of the oil and half the paprika.
2. Spread the fries on one hot pan in a single layer and roast 25 minutes, turning once, until golden and crisp at the edges.
3. Meanwhile coat the chicken fingers in a third of the yogurt with the garlic powder and pepper, then press them into the breadcrumbs mixed with the Parmesan and the rest of the paprika and oil.
4. Lay them on the second hot pan and bake 12-15 minutes, until golden and they read 74°C (165°F).
5. Stir the mustard and honey into the rest of the yogurt to dip.