NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken tenderloins

0.5 cup cornflakes

2 tbsp non-fat Greek yogurt

2 tbsp non-fat Greek yogurt

2 cups broccoli florets

0.5 tbsp olive oil

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets on one side of the baking sheet, drizzle with olive oil, and sprinkle with half of the sea salt and black pepper. Toss to coat evenly.

• 3

  Crush the cornflakes into a coarse meal using a sealed bag or a mortar and pestle, then transfer them to a shallow bowl.

• 4

  In a small mixing bowl, whisk together the first 2 tablespoons of Greek yogurt, garlic powder, onion powder, and the remaining salt and pepper.

• 5

  Pat the chicken tenderloins dry, then coat each one thoroughly in the yogurt mixture before rolling in the crushed cornflakes to create an even crust.

• 6

  Place the coated chicken tenderloins on the other side of the baking sheet next to the broccoli.

• 7

  Bake for 15 to 18 minutes, or until the chicken is golden and cooked through and the broccoli is tender with slightly charred edges.

• 8

  While everything roasts, prepare the dipping sauce by whisking the remaining 2 tablespoons of Greek yogurt with the minced garlic clove and lemon juice in a small ramekin.

• 9

  Serve the crispy chicken tenderloins and roasted broccoli immediately with the garlic yogurt sauce on the side.