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Chicken goujons
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Total Time:
23 minutes
Avocado and oil enhance the absorption of vitamin K in lettuce for a nutritious boost.
Ingredients:
  • extra virgin olive oil
  • 6 wholemeal pittas
  • 4 x 120 g free-range skinless chicken breasts
  • 1 large free-range egg
  • 2 cloves of garlic
  • 20 g Parmesan cheese
  • 1 lemon
  • 4 heaped tablespoons Greek yoghurt
  • 1 ripe avocado
  • chipotle Tabasco sauce
  • 2 little gem lettuces
  • 320 g ripe cherry tomatoes
Instructions:
  • Preheat the oven to 200°C/400°F/gas 6. Tear 2 pitta breads into a blender and blitz into fine crumbs, then transfer to a shallow tray. Slice 4 x 120g chicken breasts lengthways into 1cm strips and place in a large bowl. Blend ½ a bunch of fresh basil (15g) with 1 large egg, 2 cloves of garlic, 20g Parmesan, lemon zest and juice, salt, and pepper until smooth. Pour over the chicken, coat well, then coat with the blended breadcrumb mixture. Bake for 15 to 18 minutes until golden, turning halfway. Blend most of the remaining ½ a bunch of fresh basil (15g) with 4 heaped tablespoons of Greek yogurt and 1 ripe avocado until smooth. Season and divide between plates. Toast the remaining 4 pittas, separate the leaves from 2 little gem lettuces, and halve 320g of cherry tomatoes. Divide everything between plates with the chicken, garnish with basil leaves, and serve. Enjoy!

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