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Photo of Chicken goujons with radish & apple slaw by WW

Chicken goujons with radish & apple slaw

4
Points®
Total Time
2 hr 35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
Ditch frozen nuggets in favour of this healthier – and way more delicious – oven baked version. We’re convinced the results are well worth the extra prep time

Ingredients

Chicken breast, skinless, raw

4 medium

Buttermilk

100 ml

Breadcrumbs, dried

85 g

Cayenne Pepper

½ teaspoon(s), level

Ground Cumin

1 teaspoon(s), level

Black pepper

¼ teaspoon(s)

Olive Oil

1 tablespoon(s)

Fat Free Natural Yogurt

80 g

Lemon

½ zest(s) of 1, + wedges to serve

Lemon Juice, Fresh

2 teaspoon(s)

Radish

100 g, finely sliced

Apple

1 medium, cut into matchsticks

Cabbage

100 g, red, shredded

Parsley, fresh

1 tablespoon(s), finely chopped

Instructions

  1. Put the chicken in a mixing bowl, add the buttermilk and toss together. Chill for at least 2 hours or overnight.
  2. Preheat the oven to 220°C, fan 200°C, gas mark 7. Combine the breadcrumbs, cayenne, cumin and black pepper on a baking tray, then stir in the olive oil. One by one, shake the excess buttermilk from the chicken strips, coat in the spiced breadcrumbs and arrange on a large baking tray. Bake for 10 minutes or until crisp and golden, then turn and bake for another 3-4 minutes.
  3. Meanwhile, for the slaw combine the yogurt, lemon zest and juice in a large mixing bowl. Add the radishes, apple, red cabbage and parsley and toss together. Serve the goujons with the slaw and lemon wedges for squeezing over.

Notes

Swap the cayenne pepper for smoked paprika if you don’t like too much heat

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