Wholemeal pitta with chicken goujons recipe

21 ratings Rate
  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 565 calories / serving
  • Healthy
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Preheat the oven to 200°C, gas mark 6.

Mix together the breadcrumbs, paprika, herbs and seasoning.

Dip the chicken first in the egg and then coat in the breadcrumb mixture. Place on a large greased baking tray. Bake for 10-15 minutes or until cooked throughout. Pierce a thicker piece of the meat to ensure juices are running clear and it is completely cooked.

Serve in toasted pitta bread with tomato salsa and salad.

Cook’s tip
Replace the paprika with mild chilli powder for a hot variation or replace the chicken with white fish such as cod or haddock.

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

  • Ingredients

  • 125g granary breadcrumbs
  • 2tsp paprika
  • 1tsp dried mixed herbs
  • 400g chicken breast, cut into strips (skinless)
  • 1 medium egg, beaten
  • 8 wholemeal pitta breads, toasted
  • 211g fresh tomato salsa
  • salad, to serve
  • Energy 2390kj 565kcal 28%
  • Fat 5g 8%
  • Saturates 1g 5%
  • Sugars 8g 9%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 86g Protein 40.5g Fibre 9.8g


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