Oaty Chicken Goujons Recipe

Serves 2

6 Points® per serving

Ingredients

400g butternut squash, peeled and cut into finger-sized pieces
2 165g skinless chicken breast fillets, cut into strips
60g porridge oats
2 calorie-controlled cooking sprays
1 egg, lightly beaten
2 tbsp reduced fat mayonnaise
1 ½ tbsp plain flour
1 tsp smoked paprika
¼ tsp Dijon mustard
Pinch of cayenne pepper
Lime juice, to taste and wedges to serve

Method

Step 1: Preheat the oven to 200°C, fan 180°C, gas mark 6.
Step 2: Put the butternut squash in a wide baking tray, mist with the cooking spray and scatter over half the paprika. Season well and toss to coat all the pieces.
Step 3: Bake for 40-45 minutes, turning halfway, until cooked through and golden.
Step 4: Meanwhile, line a large baking sheet with baking paper.
Step 5: Put the oats, cayenne pepper and remaining paprika in the mini chopper and season to taste.
Step 6: Pulse to form a chunky crumb then tip into a shallow bowl. Put an egg in a second bowl. In a third bowl, add the flour and season.
Step 7: Dust the chicken pieces with flour, then dip into the egg and roll in the oat mixture until fully coated.
Step 8: Transfer to the prepared baking sheet and cook alongside the squash for the remaining 15-18 minutes, until the chicken is cooked through and golden
Step 9: Meanwhile, combine the mayonnaise, mustard, and lime juice in a small bowl