Recipes

Method

1. Take one grown-up and put them in charge! Preheat your oven to 200°C/gas mark 6, then line a baking tray with baking parchment and lightly drizzle with olive oil. 

2. Place the cornflakes, onion granules, dried oregano and a pinch of seasoning in a bag. Twist the bag to close and bash with a rolling pin or hands to make crumbs, then set aside. Next, place the gluten free flour on a plate, and in a small bowl mix together the dairy free milk and olive oil.

3. Carefully slice each chicken breast into roughly 1cm thick strips. Take one strip and dust in the gluten free flour, then dip it in the dairy free milk mix and drop it into the bag of crumbs. Give the bag a shake until the strip is well coated. Place onto your baking tray and repeat the process until all the strips are done.

4. Bake for 25-30 minutes until thoroughly cooked through, but turn the chicken dippers over after 15 minutes for a even baked crust. Meanwhile make your traffic light dips! 

5. (RED) Easy BBQ dip: Mix together the ingredients until well combined.
(AMBER) Zingy yoghurt dip: Mix together the ingredients until well combined.
(GREEN) Avocado & Basil dip: Carefully slice the avocado in half, discard the large seed and spoon out the good stuff. Then using a hand blender whizz this up with the rest of the ingredients. Now your dips and chicken dippers are good to GO, GO, GO!!!