Sunday, July 14, 2024
HomeNUTRITIONHealthy recipes with Magdalena - Chicken goujons with a tzatziki dip

Healthy recipes with Magdalena – Chicken goujons with a tzatziki dip

This snack can be enjoyed hot or cold and is packed with protein. Chicken contains essential amino acids which are needed for neurotransmitter production and to support physical and mental energy. The amino acid tryptophan helps to support the production and utilisation of serotonin which can impact our daily mood and concentration. Oats are a great source of fibre and complex carbohydrates. Complex carbohydrates take longer to be digested and used by the body therefore provide a more sustainable source of energy keeping our little ones fuller for longer!

Ingredients for the goujons:
• 2 – 3 medium chicken breast (serves 2 adults and 1 child)
• dry oregano (or any other herbs i.e. provenance herbs)
• 2 cloves of garlic
• salt and pepper
• extra virgin olive oil
• gluten free cornflake and oats breadcrumbs

To make the coating for goujons:

  1. cup of gluten free porridge oats or 2 small packs of sugar and gluten free oatcakes (I use the Nairn’s gluten free oatcakes)
  2. cup of organic sugar free corn flakes (I use “Whole Earth corn flakes”)
  3. Mix all the ingredients together in a food processor to create a breadcrumb like consistency.

Ingredients for the coconut tzatziki dip:
• 1 coconut yogurt
• 2 cloves of garlic
• A few stalks of fresh dill
• A few leaves of fresh mint
• Sprouted watercress
• Salt and pepper

To make the coconut tzatziki dip:

  1. Squeeze crushed garlic into sugar free natural coconut yogurt, add chopped dill and some sprouted watercress, mix together.
  2. Season generously with pepper and add a pinch of salt.

How to make it:

  1. Cut chicken breast into regular strips, season with salt, pepper and dry oregano.
  2. Crush garlic onto chicken strips and marinate with extra virgin olive oil for 30min to 1 hour.
  3. After 30/1h coat chicken strips in the corn flakes/oat breadcrumbs and pan fry until the chicken is cooked through.
  4. Place chicken goujons on a baking tray and roast in the oven (180C Gas) for 10/15 min until breadcrumbs are golden brown.
  5. Serve with spiralised cucumbers and coconut yogurt tzatziki.

• Magdalena Marvell is a Nutritional Practitioner and Founder of the Persea Clinic which helps support clients who want to optimise their health in areas such as gut health, hormonal balance, skin conditions, weight management, family nutrition. To find out more about her work please visit www.persea.clinic.

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