2 chicken breasts, cut into long strips
1 cup Greek yoghurt
½ lemon, zest
¼ cup sesame seeds
2 cups breadcrumbs
¼ cup extra virgin olive oil
¼ iceberg lettuce
2 baby cucumbers, sliced
4 cherry tomatoes, sliced
3 tbsp extra virgin olive oil, for frying
Add yoghurt and lemon zest to a bowl, and stir to combine. Combine bread crumbs and sesame seeds in another bowl.
Coat the chicken pieces in the yoghurt mixture then coat each piece in the bread crumb mixture.
Heat extra virgin olive oil in a large pan over medium-high heat. Fry the tenders for 3-5 minutes on each side, or until golden brown and cooked through. Transfer to a wire rack to cool for a few minutes.
Serve with sliced vegetables.