Wholemeal pitta with chicken goujons recipe
An easy supper of homemade chicken goujons in toasted wholemeal pitta with spicy salsa and salad. The chicken is coated in breadcrumbs, fragrant herbs and spicy paprika before baking. The recipe works just as well with white fish for the pescatarians among you.
See method- Serves 4
- 15 mins to prepare and 15 mins to cook
- 565 calories / serving
Ingredients
- 125g granary breadcrumbs
- 2tsp paprika
- 1tsp dried mixed herbs
- 400g chicken breast, cut into strips (skinless)
- 1 medium egg, beaten
- 8 wholemeal pitta breads, toasted
- 211g fresh tomato salsa
- salad, to serve
Each serving contains
- Energy
- 2390kJ 565.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 1.3g
- Sugars
- 8g
of the Reference intake
Carbohydrate 86.0gProtein 40.5gFibre 9.8g
Method
- Preheat the oven to 200°C, gas mark 6.
- Mix together the breadcrumbs, paprika, herbs and seasoning.
- Dip the chicken first in the egg and then coat in the breadcrumb mixture. Place on a large greased baking tray. Bake for 10-15 minutes or until cooked throughout. Pierce a thicker piece of the meat to ensure juices are running clear and it is completely cooked.
- Serve in toasted pitta bread with tomato salsa and salad.
- Replace the paprika with mild chilli powder for a hot variation or replace the chicken with white fish such as cod or haddock.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
