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Crispy Chicken Goujons and Sweet Potato Chips
Crispy Chicken Goujons and Sweet Potato Chips

Crispy Chicken Goujons and Sweet Potato Chips

with Baby Leaf Salad and Sweet Chilli Dipping Sauce

Recipe Development Team
Recipe Development TeamPublished on July 25, 2022
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This Crispy Chicken Goujons and Sweet Potato Chips is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
Allergens:
Egg
•Mustard
•Cereals containing gluten
•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

2

Sweet Potato

32

Mayonnaise

(Contains: Egg, Mustard)

50

Panko Breadcrumbs

(Contains: Cereals containing gluten)

2

British Chicken Breasts

1

Medium Tomato

50

Baby Leaf Mix

32

Sweet Chilli Sauce

12

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

1

Olive Oil for the Crumb

Nutritional information

Energy (kcal)663 kcal
Energy (kJ)2772 kJ
Fat12.9 g
of which saturates2.1 g
Carbohydrate87 g
of which sugars27.9 g
Protein46.4 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Baking Sheet with Baking Paper

Cooking Instructions and Tips

Chop the Chips
1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.

Little Chefs: Get stuck in by drizzling the chips with oil, seasoning them and then making sure they're well coated.

Prep your Goujons
2

Meanwhile, pop the mayo into a large bowl.

Put the panko breadcrumbs and olive oil for the crumb (see pantry for amount) into another bowl, season with salt and pepper, then mix well.

Cut each chicken fillet widthways into 2cm strips. Add them to the bowl of mayo and mix to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Little Chefs: Use a spoon to stir the chicken strips through the mayo. Make sure they're coated all over!

Breadcrumb and Bake
3

Dip the chicken strips into the breadcrumbs, ensuring they're completely coated, then transfer to a lined baking tray.

Bake the goujons on the top shelf of the oven until slightly golden and cooked through, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Little Chefs: Dip the chicken strips into the breadcrumbs so they're coated all over.

Tomato Time
4

While everything bakes, cut the tomato into 3cm chunks.

Pop the tomato into a medium bowl, drizzle with a little oil and season with salt and pepper. Set aside for now.

Bring on the Salad
5

Just before you are ready to serve, add the baby leaves to the bowl of tomatoes and toss together.

Little Chefs: Shake the bowl of salad to help toss it together.

Serve
6

When ready, plate up your crispy chicken goujons and sweet potato chips with the sweet chilli sauce on the side for dipping.

Serve the salad alongside with the balsamic glaze drizzled over.

Enjoy!

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