Chicken Nuggets with Coleslaw Salad

Preheat the oven to 200 °C. Cut the chicken breast fillet into bite-sized pieces. Roughly crumble the cornflakes in a bowl.

First, coat the chicken pieces in a portion of the natural yogurt (approx. 250 g) and then bread them in the cornflake crumbs. Place them on a baking sheet lined with parchment paper and bake for approx. 15-20 minutes until golden brown.

Meanwhile, finely shred or slice the white cabbage. For the dressing, whisk the remaining natural yogurt (approx. 200 g) with lemon juice, pressed garlic, olive oil, salt, and pepper until smooth.