Chicken Strips with Coleslaw

Wash, clean, and pat dry the chicken breasts. Then cut them into longer, thicker strips, place them in a medium-sized bowl, and mix with 50 g of yogurt, 1 tablespoon of lemon juice, ground paprika, dried garlic, basil, oregano, salt, and pepper. Let the bowl with the seasoned meat rest in the refrigerator for at least 30 minutes.

Meanwhile, prepare the coleslaw: Wash the cabbage, peel the onion, and finely chop both. Peel the carrots and grate them coarsely. Place the chopped cabbage, onion, and grated carrots into a large bowl, salt, mix, and let the mixture rest for 5 minutes. Then add mayonnaise, 100 g of yogurt, Dijon mustard, 2 tablespoons of lemon juice, and sugar, mix again, and place the bowl with the finished coleslaw in the refrigerator for now.

After 30 minutes of chilling the seasoned meat, remove the bowl from the refrigerator, preheat the oven to 190 °C, and prepare a baking sheet lined with parchment paper.