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Chicken Goujons with Greek Yoghurt Dip

 

Preparation Time
15 minutes

Cooking Time
25 minutes

Serves
2

Allergy Information
Gluten Free, Wheat Free


Ingredients

  • 1 tbsp. Lucy Bee Coconut Oil
  • 40g gluten free oats
  • 20g almond flour, (if you make your own almond milk you can use the leftover flour here)
  • 1/2 tsp. paprika
  • Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • 2 chicken breasts
  • 1 egg beaten, optional
  • FOR THE DIP:
  • 2 tbsp. Greek yoghurt
  • A handful of chopped fresh herbs of your choice. I used parsley but chives or coriander work well too
  • A squeeze of lemon juice
  • A pinch Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground

Method

  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Melt the Lucy Bee Coconut Oil in a baking tray.
  3. Meanwhile, using a blender or food processor, blitz the oats, flour, paprika and seasoning together to a flour consistency.
  4. Cut the chicken into 1/2 inch wide strips and roll in the flour, to coat each piece. If you prefer a crispier finish, dip in a beaten egg before rolling in the flour.
  5. Place onto the baking tray, turn to cover each fillet in Lucy Bee Coconut Oil and cook for 20-25 minutes, or until the fingers are cooked through - I use a thermapen to test if cooked (74).
  6. FOR THE DIP:
  7. Mix all ingredients together.
  8. Serve on their own or with a jacket sweet potato and green salad.

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