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.
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