Gluten-Free Chicken Goujons with Sweet Potato Wedges

Fast food 3

I’ve been gluten-free on and off for 10 years now and although the rest of the family aren’t,  I do try and make meals we can all eat. This also means cutting down on processed food, as the idea of the kids eating too much rubbish really freaks me out. I mean, don’t get me wrong, us mums all need quick meals of pizza etc. at chaotic times, but I also like cooking from scratch on days that I can.

All this in mind, Ramsay Health Care have been asking bloggers to create their own take on fast food favourites. A company established in 1964, they are one of the top five private hospital operators in the UK. Their tagline is ‘People Caring For People’ and with that, they want us to share our healthy eating recipes.

So, without further ado, my contribution is; Gluten-Free Chicken Goujons with Sweet Potato Wedges. A massively easy meal, you can make up the goujons in advance and just stick them in the oven while you juggle kids/ sort some work/ crash in the corner. And not at all a chicken nugget fan, this healthy take is seriously delish. The kids devour them too, which is no mean feat.

Nice and simple, for this meal you will need:

  • Gluten-free breadcrumbs (I use Mrs Crimble’s and a box usually lasts to make a few meals of these goujons)
  • Gluten-free flour
  • 1 egg
  • Enough chicken breasts for your family
  • Sweet potatoes
  • Coconut oil
  • Salt
  • Pepper

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To make:

  • Start by heating a tablespoon of coconut oil with a sprinkle of salt and pepper in the oven on a baking tray
  • Slice sweet potatoes into wedge-shaped chunks and add to now heated oil, rolling around in the tray to coat them for roasting
  • Cook at 160 degrees for approx 20 minutes (the heat really depends on your oven, so maybe judge it for yourself)
  • While the wedges are cooking, slice chicken breast into small strips
  • Set up three dishes and a production line; one to dip into a sprinkling of flour, one to coat the chicken with egg, and the last to add breadcrumbs to make your finished goujon
  • Once all chicken strips are coated in the mix, add to the oven in a separate baking tray
  • Both trays should be ready roughly the same time, however in the meantime, I usually make some other veg to go with. For the pictured meal, I cooked broccoli and sprinkled with some shelled hemp. This soft seed has a lovely nutty flavour and adds extra texture
  • Finally, serve with whatever sauces you desire!

Fast Food 2

Post in collaboration with Ramsay Health Care.

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