Paprika Chicken Strips

Ingredients

• 400 g skinless chicken breast, excess fat trimmed, cut into strips   
•   1 1/2 tsp ground paprika   
•   1 clove(s) fresh garlic, crushed   
• 1 tbs chilli sauce, (or to taste)   
•   140 g plain diet or no-fat yoghurt, (1/2 cup)   
•   1 tsp fresh mint, finely chopped   
•   4 individual celery sticks, trimmed, cut into sticks   
• 1 x 3 second spray(s) oil spray   

Instructions

• Place chicken on a plate and sprinkle with salt and paprika.
  
• Heat a non-stick pan over medium-high heat and spray with oil. Add chicken and cook, turning occasionally for 5-10 minutes, or until light brown and cooked through.
  
• Combine the chilli sauce, yoghurt and mint in a bowl and season with salt and pepper. Transfer chicken to a plate and serve with the celery sticks and yoghurt sauce.

Notes

• Any leftovers can be stored in an airtight container in the fridge for 2-3 days. Try wrapping in a small Lebanese bread with some salad ingredients for a simple lunch.