Baked Chicken Goujons, Sweet Potato Wedges and Coleslaw

Serves 4
Prep time:
20 minutes
Cooking time: 40 minutes



For the Chicken Goujons:
125g fine breadcrumbs (our tip: use leftover stale bread to make your own)
½ teaspoon cayenne pepper or dried mixed herbs (fresh thyme or rosemary also works well)
4 boneless and skinless chicken breasts, cut into strips
50g plain flour
2 large eggs, beaten
1 tbsp. rapeseed oil
For the Sweet Potato Wedges:
4 large sweet potatoes, cut into wedges – wash but there’s no need to peel!
2 tbsp rapeseed oil
For the Coleslaw:
2 carrots, peeled
¼ celeriac, peeled
1 small apple, peeled and cored
2 spring onions
½ small red cabbage, core removed
100ml natural yogurt, low fat
Zest and juice of 1 lime
1 small bunch fresh coriander, leaves picked, finely chopped




This recipe is sure to be a hit with the kids but make sure an adult does all the slicing and grating of the vegetables.


  1. Start with the potato wedges: preheat the oven to 190˚C/ Fan 170°C /Gas Mark 5.
  2. Coat the sweet potato with the oil and place on a baking tray. Roast in the oven for 35-40 minutes, until lightly golden.
  3. Next, the chicken: line a baking sheet with baking paper.
  4. Mix together the breadcrumbs with the cayenne pepper, or herbs, in a bowl. In a 2nd shallow bowl, add the plain flour and in a 3rd bowl, the beaten eggs.
  5. Now the messy part! Dip the chicken strips in the plain flour, then the beaten egg, followed by the breadcrumbs. Shake off any extra and place the chicken on the baking tray.
  6. Drizzle the chicken with rapeseed oil (approximately ¾ tbsp)
  7. Bake in the hot oven for 25-30 minutes and carefully turn half way through.
  8. Finally, the coleslaw: grate the carrots, celeriac and apple with a grater or a mandolin. Be very careful with your fingers – this bit is definitely for adults to do! Slice the cabbage and the spring onions finely. Place together in a bowl with the natural yogurt, juice and zest of the lime and coriander. Make sure you mix it well!
  9. When the chicken is completely cooked through and a golden brown colour, remove from the oven along with the sweet potato wedges and serve with the coleslaw.  


For a spicy kick, sprinkle paprika or cayenne pepper over the wedges before roasting.