Egg free coconut yoghurt chicken strips with avocado dip
Crunchy golden chicken strips with a tangy yoghurt coating and a creamy avocado dip, no egg needed.
- Time45 min
- LevelEasy
- Costabout £2.10 a head
- Oven220°C (200°C fan)
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Toss the potato wedges with 2 tbsp oil and season. Roast on a large tray for 20 minutes.
20 min - 2
Mix the coconut yoghurt, paprika, garlic granules and seasoning in a bowl. Stir in the chicken strips.
- 3
Tip the breadcrumbs on a plate. Press each strip into the crumbs to coat well. Place on a second tray and drizzle with the last tbsp of oil.
- 4
Put the chicken in the oven with the wedges and bake for 20 minutes, turning once, until golden and cooked through.
20 min - 5
Mash the avocados with the lime juice and coriander. Season well.
- 6
Serve the strips and wedges with the avocado dip.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.