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Crunchy chicken goujons with carrot 'fries' recipe

179 ratings

These crunchy, chicken goujons (coated in a secret crispy batter) served with a side of healthy carrot 'fries', are great for a quick midweek meal your kids will love. See method

Serves 4
10 mins to prep and 20 mins to cook
507 calories / serving

Ingredients

3 tbsp plain flour
1 ½ tsp smoked paprika, plus extra for sprinkling
2 eggs
150g rice snaps or krispies, lightly crushed
600g chicken breasts, cut into 1 cm strips
1½ tbsp olive oil
600g carrots, peeled and cut into thin 'fries'
350g frozen sliced green beans
100g low-fat Greek-style yogurt
½ lemon, juiced

Each serving contains

Energy
2140kj
507kcal 25%
Fat
12g 16%
Saturates
3g 14%
Sugars
19g 21%
Salt
1.5g 26%

of the reference intake
Carbohydrate 58.6g Protein 46.8g Fibre 9.9g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Place the flour and paprika in a bowl; season. Beat the eggs in a second bowl and put the rice snaps into a third.
Lightly dust the chicken strips in the flour, then dip in the egg, before coating in the rice snaps. Put onto a lined baking tray and drizzle with half the oil.
Place the carrots on a second tray, drizzle with the remaining oil and season. Put the chicken tray in the oven with the carrot tray underneath. Bake both for 20 mins, turning halfway through the cooking time, until the chicken is cooked through and the carrots are tender and turning golden.
Meanwhile, bring a pan of water to the boil and cook the beans according to the pack instructions. Mix the yogurt with the lemon juice; season to taste.
To serve, divide the goujons, carrot fries and beans between 4 plates. Sprinkle a little paprika over the goujons. Add dollops of the yogurt dip to each plate.

See more Quick and Healthy recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.