Crispy Chicken Strips with Coleslaw Salad

Wash, clean, and pat dry the chicken breast. Cut it into longer, thicker strips, then place them in a bowl. Mix with 50 g of yogurt, 1 tablespoon of lemon juice, paprika, garlic granules, basil, oregano, salt, and pepper. Let the meat marinate in the refrigerator for at least 30 minutes.

Meanwhile, prepare the coleslaw salad: Wash the cabbage, peel the onion, and finely chop both. Peel and coarsely grate the carrots. Place the vegetables in a large bowl, salt them, mix, and let stand for 5 minutes. Then add the mayonnaise, 100 g of yogurt, Dijon mustard, 2 tablespoons of lemon juice, and sugar. Mix thoroughly, then refrigerate.

After the marinating time, preheat the oven to 190 °C and line a baking tray with baking paper.