Oatcake Chicken Goujons
Ingredients
- 350g boneless, skinless chicken breast fillets*
- 2 tbsp plain flour
- 100g oatcakes**
- 1 tsp chilli powder
- 1 large egg, beaten
- 1 tbsp olive oil OR spray oil
Instructions
- Preheat the oven to 190°C, (fan oven 170°C) or Gas Mark 5
- Lightly rinse the chicken breast, pat dry and cut into long, thin strips
- Place the oatcakes in a food processor and whiz until crushed. Add the chilli powder (to any plain oat cakes) and whiz for 10 seconds, then place on a large plate or in a polythene bag/bowl
- Place the flour on a separate plate and the egg in a shallow bowl. Roll the chicken strips (x 16) in the flour, then dip in the egg, allowing any excess to drip back into the bowl and then into the crushed oatcakes until thoroughly coated
- Place the chicken pieces on a non-stick baking tray and drizzle with the oil or spray
- Cook in the preheated oven for 15-20 minutes or until thoroughly cooked and the coating is crisp and golden
- Once cooked, serve with lettuce leaves, lime wedges, salsa & sweet potato wedges
- Once cooked, serve with lettuce leaves, lime wedges, salsa & sweet potato wedges *yum*
Notes
*Chicken can be swapped for turkey breast
**I used 2 different types of oat cakes for variety – plain & red pepper flavour!
Nutritional stats provided are for per 1 chicken goujon.
Amount Per Serving |
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Calories 70 |
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% Daily Value |
Total Fat 2.5 g | 4% |
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Total Carbohydrates 6 g | 2% |
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Protein 6.5 g | 13% |
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Recipe by Nics Nutrition at https://nicsnutrition.com/oaty-chicken-goujons/