Cheesy Chicken Goujons
with Carrot Fries and Sour Cream Dip
Instructions
1 Make carrot fries
Preheat the oven to 200°C/180°C fan. Peel and slice the carrots into fries. Add the fries to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the fries in the oil until fully coated. Roast in the oven for 25 min or until crisp. Once crisp, sprinkle with the sesame seeds and bake for 2 min further.
2 Prep
Meanwhile, chop the chicken into 8cm long goujons.
3 'Bread' chicken
Add the corn starch, grana Padano and a pinch of salt to a bowl and mix them up. Add the eggs to a separate bowl and whisk. Dip the chicken goujons in the whisked eggs, then coat them in the cheese flour. Refrigerate.
4 Prep
Meanwhile, in a small bowl whisk the olive oil and balsamic vinegar with the salt and pepper -this is your dressing. Finely chop the chives. In a second small bowl, combine the sour cream, mayonnaise, garlic powder and chives with the salt and pepper -this is your dip. Wash the rocket leaves. Set aside.
5 Fry chicken
Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the coated chicken goujons and fry them for 5-6 min on each side until golden and cooked through. If the surface starts to brown too quickly, reduce the heat to low. Try not to move the goujons around too much.
6 Serve
Toss the rocket leaves in the dressing. Serve the chicken goujons alongside the carrot fries, rocket salad and sour cream dip.
Tips for fussy eaters
Make regular fries, using potatoes instead of carrots.
Pro tip
Don't dress the salad until just before serving, or it will go soggy!
Breading chicken is super easy in this recipe which simply leaves the breadcrumbs out!
Cooking Time: 30 min
Cals 671 · Prot 59 · Carbs 42 · Fat 32
Gluten-Free
Ingredients
Goujons
Fries
Dip
Salad
Breading chicken is super easy in this recipe which simply leaves the breadcrumbs out!
Cooking Time: 30 min
Cals 671 · Prot 59 · Carbs 42 · Fat 32
Gluten-Free
Instructions
1 Make carrot fries
Preheat the oven to 200°C/180°C fan. Peel and slice the carrots into fries. Add the fries to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the fries in the oil until fully coated. Roast in the oven for 25 min or until crisp. Once crisp, sprinkle with the sesame seeds and bake for 2 min further.
2 Prep
Meanwhile, chop the chicken into 8cm long goujons.
3 'Bread' chicken
Add the corn starch, grana Padano and a pinch of salt to a bowl and mix them up. Add the eggs to a separate bowl and whisk. Dip the chicken goujons in the whisked eggs, then coat them in the cheese flour. Refrigerate.
4 Prep
Meanwhile, in a small bowl whisk the olive oil and balsamic vinegar with the salt and pepper -this is your dressing. Finely chop the chives. In a second small bowl, combine the sour cream, mayonnaise, garlic powder and chives with the salt and pepper -this is your dip. Wash the rocket leaves. Set aside.
5 Fry chicken
Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the coated chicken goujons and fry them for 5-6 min on each side until golden and cooked through. If the surface starts to brown too quickly, reduce the heat to low. Try not to move the goujons around too much.
6 Serve
Toss the rocket leaves in the dressing. Serve the chicken goujons alongside the carrot fries, rocket salad and sour cream dip.
Tips for fussy eaters
Make regular fries, using potatoes instead of carrots.
Pro tip
Don't dress the salad until just before serving, or it will go soggy!
Ingredients
Goujons
Fries
Dip
Salad
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