Gold Nuggets in Oat Coating

Ingredients

• 2 tbsp Rapeseed oil
• 200 g yogurt (1.5% fat)
• 2 Garlic cloves
• 1 small lemon
• 60 g ketchup (4 tbsp)
• Salt
• Pepper
• 1 tsp Sweet paprika powder
• 600 g Chicken breast fillet
• 150 g oat flakes (small leaf)
• 90 g unsalted peanuts (6 tbsp)

Instructions

1. 1.

   Whisk oil and yogurt in a bowl until smooth. Peel garlic and press directly into the mixture.

2. 2.

   Halve the lemon, squeeze out juice, remove 1 tbsp of juice and stir with ketchup into the oil‑yogurt mix. Season with salt, pepper and paprika.

3. 3.

   Wash chicken fillets, pat dry and cut into about 5 cm pieces. Mix them into the oil‑yogurt marination and refrigerate for 30 minutes to marinate.

4. 4.

   Meanwhile put oat flakes and peanuts in a freezer bag and crush with a rolling pin.

5. 5.

   Take the chicken pieces out of the marinade, drain well and roll in the oat‑peanut mix.

6. 6.

   Line a baking tray with parchment paper, spread the coated chicken on it and bake in a preheated oven at 200 °C (fan 180 °C) for about 10 minutes. Flip and bake another 10–12 minutes.