Crispy Chicken Strips with Coleslaw

Wash, clean, and pat dry the chicken breast. Then cut it into elongated, thicker strips. In a medium bowl, mix with 50 g yogurt, 1 tbsp lemon juice, paprika powder, garlic powder, basil, oregano, salt, and pepper. Cover the meat and let it marinate in the refrigerator for at least 30 minutes.

Meanwhile, prepare the coleslaw: Wash the white cabbage, peel the onion, and finely slice or shred both. Peel and coarsely grate the carrots. Place cabbage, onion, and carrots in a large bowl, salt, mix well, and let sit for 5 minutes. Then add mayonnaise, 100 g yogurt, Dijon mustard, 2 tbsp lemon juice, and sugar, mix well again, and chill the finished coleslaw until serving.

After marinating, remove the meat from the refrigerator. Preheat the oven to 190 °C top/bottom heat and line a baking sheet with baking paper.