• Add ½ x Minty yoghurt dip recipe to a mixing bowl, and place the remaining half in a small bowl in the fridge covered with clingfilm.
• On a chopping board, carefully cut the chicken lengthways into 2cm strips, then add to the bowl of dip.
• Wash your hands, the board and the knife, then mix everything together with a spoon, making sure the chicken is well coated in the dip.
• Cover with clingfilm and place in the fridge for around 30 minutes to marinate. Meanwhile…
• Preheat the oven to 190°C/375°F/gas 5.
• Lightly grease a baking tray with olive oil, then put aside.
• Using a microplane, finely zest the lemon onto a clean chopping board.
• Tear the bread into rough chunks, add to a food processor and whiz until fine.
• Put the breadcrumbs into a mixing bowl, then add the lemon zest, paprika and a tiny pinch of salt and pepper and mix well.
• Tip the breadcrumbs out onto a large plate.
• Remove the chicken from the fridge then, one by-one, dip and turn each piece of chicken in the breadcrumbs to coat.
• Place onto the greased baking tray, leaving a small gap between each piece, then wash your hands.
• Drizzle with 1 tablespoon of olive oil.
• Use oven gloves to place in the hot oven and bake for 20 to 25 minutes, or until golden and cooked through.
• Serve the chicken strips on a serving plate with the small bowl of Minty yoghurt dip from the fridge (do not use any of the excess dip from the bowl of raw chicken) and a fresh tomato salad.

For the Yoghurt Dip

• Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.
• Use a Microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.
• Cut the lemon in half.
• Squeeze the juice into a bowl, using your fingers to catch any pips.
• Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.
• Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.
• Have a taste and add a squeeze more lemon juice, if you think it needs it.
• Transfer to a serving bowl, and serve with a platter of veggies for dipping.