Easy summer chicken tenders with cooling yogurt dip. Perfect served warm or at room temperature.
Ingredients:
- 2 boneless & skinless chicken breasts
- 1 Zucchini
- 1/2 tub of plane organic thick Greek yogurt
- 1 teaspoon of agave nectar/syrup
- Finely chopped fresh mint
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
Instructions:
- Cut the chicken breast into 1-inch strips
- Heat a pan over medium heat with a teaspoon of coconut oil.
- Add the chicken and season with salt and pepper.
- Cook the chicken on one side for around 3 minutes until lightly brown.
- Cut the zucchini into 1/2 centimeter strips, add to one side of the pan & season with salt. Then move on to the yogurt dip.
- While the chicken is cooking mix the yogurt, agave nectar & mint until combined.
- Turn the chicken and cook for another three minutes.
Note:
Always make sure the chicken is cooked fully with either a thermometer reading 165 degrees F and absolutely no sign of pinkness.
