This healthy, low-fat version of crumbed chicken and chips is sure to be a winner for the whole family.


  • 1/2 cup finely chopped fresh flat-leaf parsley leaves
  • 1 1/2 tablespoons lemon juice
  • 1/2 cup no-fat plain Greek-style yoghurt
  • 3 garlic cloves, crushed
  • 1 tablespoon finely grated lemon rind
  • 1 cup dried multigrain breadcrumbs
  • 1 egg white
  • 1 tablespoon reduced-fat milk
  • 16 (600g) chicken tenderloins
  • 600g healthy-style frozen potato chips, to serve


  1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Combine 1 tablespoon parsley, lemon juice, yoghurt and one-third garlic in a small bowl. Set aside.
  2. Combine lemon rind, breadcrumbs, remaining parsley and garlic in a shallow dish. Whisk egg white and milk together in a dish. Dip 1 piece of chicken in egg. Coat in breadcrumbs. Place onto prepared tray. Repeat with remaining ingredients.
  3. Bake for 15 to 20 minutes, turning halfway, or until golden and cooked through. Serve chicken with chips and yoghurt.