Chicken Tenders

Easy summer chicken tenders with cooling yogurt dip. Perfect served warm or at room temperature.


  • 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



  • 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.



Always make sure the chicken is cooked fully with either a thermometer reading 165 degrees F and absolutely no sign of pinkness.

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