Chicken nuggets with yogurt sauce

Ingredients for 2 servings:

• 200 g chicken fillet(s)
• 250 g yogurt (3.8% fat)
• 4 stalks parsley, flat
• 60 g cashew nuts
• 1 egg white
• ½ head of iceberg lettuce (200 g)
• 1 tbsp rapeseed oil
• salt and pepper
• Cayenne pepper
• 1 pinch of cinnamon powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Low carb, glycemic index

Wash the parsley and shake dry. Roughly chop and mix with the yogurt. Season with salt and cayenne pepper. Rinse the chicken fillets in cold water, pat dry with a paper towel, and cut into cubes. Season with salt, pepper, and cinnamon. Chop the cashews. Whisk the egg whites in a deep plate. Dip the chicken cubes into the egg mixture and coat in the cashews. Heat the oil in a non-stick pan. Fry the chicken over medium heat, in two batches if necessary, until golden brown on all sides, turning carefully between batches. Wash and trim the iceberg lettuce, and cut into strips. Line a plate with it. Drizzle with a little yogurt sauce. Arrange the chicken nuggets on top and serve with the remaining sauce.