Ethical Best Buy  |  Shop  |  

Chicken Goujons with Greek Yoghurt Dip


Preparation Time
15 minutes

Cooking Time
25 minutes


Allergy Information
Gluten Free, Wheat Free


  • 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
  • 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


  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).
  7. Mix all ingredients together.
  8. Serve on their own or with a jacket sweet potato and green salad.

You may also like

Share this recipe