 "Rosemary’s Crunchy Golden Goujons")
These golden goujons are designed for those moments when you want something crunchy and comforting, without spending hours in the kitchen.
Cravings for crisp, breaded foods are incredibly common, especially at the end of the day or heading into the weekend. They’re driven by texture as much as taste. This recipe is full of crunch, and can be adapted based on what you’re craving.
With almonds, the goujons are richer, nuttier, and more indulgent. For a lighter alternative, you can remove them and they’ll still be high in protein, and still deliver that all-important crunch from the oats and parmesan.
Paired with a cool, creamy minted cottage cheese dip, this is comfort food that works with your appetite, not against it.
Nutrition per serving (goujons + dip)
| Version | Calories | Fat | Sat fat | Carbs | Sugars | Fibre | Protein | Salt |
|---|---|---|---|---|---|---|---|---|
| With almonds | 836 kcal | 39.6 g | 7.5 g | 39 g | 1.7 g | 7.2 g | 76 g | 0.81 g |
| Without almonds | 657 kcal | 24.6 g | 5.4 g | 37 g | 0.6 g | 4.7 g | 69 g | 0.72 g |
Ingredients:
For the chicken
300g chicken breast (2 small breasts)
For the coating
70g fine oatmeal
50g ground almonds
40g parmesan, finely grated
½ tsp ground cayenne
2 tsp dried thyme
For coating & cooking
2 whole eggs, whisked
2 sprays olive oil
For the minted cottage cheese dip
250g cottage cheese
100g full-fat yoghurt
1 clove garlic, finely grated
1 tbsp stevia caster
¼ tsp fine sea salt
1 tbsp fresh mint, finely chopped
1 rounded tbsp parsley, finely chopped (optional)
Juice of ½ lemon
 "goujon")
For the chicken
300g chicken breast (2 small breasts)
For the coating
70g fine oatmeal
30g parmesan, finely grated
½ tsp ground cayenne
2 tsp dried thyme
For coating & cooking
2 whole eggs, whisked
2 sprays olive oil
For the minted cottage cheese dip
250g cottage cheese
100g full-fat yoghurt
1 clove garlic, finely grated
1 tbsp stevia caster
¼ tsp fine sea salt
1 tbsp fresh mint, finely chopped
1 rounded tbsp parsley, finely chopped (optional)
Juice of ½ lemon
 "goujon")
Recipe (serves 2)
For the dip
Prepare the dip first so the flavours have time to develop.
Place the cottage cheese, yoghurt, stevia, lemon juice, and grated garlic into a food processor and blend until smooth.
Pass the mixture through a fine sieve into a bowl, pressing firmly and scraping underneath to capture all the creamy texture.
Stir through the salt, mint, and parsley. Set aside until ready to serve.
For the chicken
Preheat the grill to medium. Line a baking tray with foil. Slice each chicken breast horizontally to create two thin fillets, then cut into strips around 1cm wide.
In a bowl, mix your chosen coating ingredients (with or without almonds). Spread the mixture onto a flat plate. Place the whisked eggs into a separate bowl.
Dip all the chicken strips into the egg using one hand, then pick up each strip with your other (dry) hand, coat it thoroughly in the dry mix, and place it on a foil-lined baking tray. Repeat until all strips are coated.
Grill for 10 minutes, turn, then cook for a further 10 minutes until golden and crisp. If grilling on high, cook for around 5 minutes per side and keep a close eye.
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