These crunchy, chicken goujons (covered in a mysterious firm player) presented with a side of sound carrot ‘fries’, are perfect for a speedy midweek dinner your children will cherish.
Fixings
• 3 tbsp plain flour
• 1 ½ tsp smoked paprika, in addition to extra for sprinkling
• 2 eggs
• 150g rice snaps or krispies, daintily squashed
• 600g chicken bosoms, cut into 1 cm strips
• 1½ tbsp olive oil
• 600g carrots, stripped and cut into slim ‘fries’
• 350g frozen cut green beans
• 100g low-fat Greek-style yogurt
• ½ lemon, squeezed
Technique
1. Preheat the broiler to gas 6, 200°C, fan 180°C. Place the flour and paprika in a bowl; season. Beat the eggs in a subsequent bowl and put the rice snaps into a third.
2. Lightly residue the chicken fingers in the flour, then, at that point, dunk in the egg, prior to covering in the rice snaps. Put onto a fixed baking plate and sprinkle with a portion of the oil.
3. Place the carrots on a subsequent plate, sprinkle with the leftover oil and season. Put the chicken plate in the broiler with the carrot plate under. Heat both for 20 mins, turning partially through the cooking time, until the chicken is cooked through and the carrots are delicate and becoming brilliant.
4. Meanwhile, carry a dish of water to the bubble and cook the beans as per the pack guidelines. Blend the yogurt in with the lemon juice; season to taste.
5. To serve, partition the goujons, carrot fries and beans between 4 plates. Sprinkle a little paprika over the goujons. Add bits of the yogurt plunge to each plate.
