Crispy Chicken Nuggets with Coleslaw Salad

Cut the chicken breast into strips about 2 cm wide and place them in a bowl. Mix 150 g natural yogurt with paprika powder and salt, add it over the meat, and mix well. Let it marinate briefly in the refrigerator.

Preheat the oven to 180 °C top/bottom heat. Line a baking sheet with baking paper.

Finely shred or cut the white cabbage, and coarsely grate the carrots. Place both in a large bowl.