Lime and Chilli Chicken Goujons

300g (11oz) boneless, skinless chicken thighs

50 (2oz) fresh breadcrumbs

50g (2 oz) plain flour

2 tbs dried chilli flakes

Grated zest of 1 lime

1 medium egg, beaten

2 tbsp sunflower oil

Salt and ground black pepper

Lime wedges to serve

for the dip

6 tbsp natural yogurt

6 tbsp mayonnaise

¼ cucumber, halved, deseeded and finely diced

25g (1oz) fresh coriander, chopped

juice of 1 lime

1. Put all the dip ingredients into a bowl. Season with salt and pepper and mix, then chill
2. Cut the chicken into strips. Put the breadcrumbs into a bowl with the flour, chill flakes, lime zest and 1 tsp salt. Mix well. Pour the egg on to a plate. Dip the chicken strips in egg, then coat in the breadcrumb mixture.
3. Heat the oil in a frying pan over the medium heat. Fry the chicken in batches for 7-10 minutes until golden and cooked through. Keep warm while cooking the remainder. Transfer to a serving plate, sprinkle with a little salt, then serve with the dip and lime wedges.

Serves 4

Preparation time = 15 minutes

Cooking time = 20 minutes

Per serving = 339 calories, 22 g fat (of which 4g saturates), 22 g carbohydrate, 1.9 g salt.