The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Almond-coated Chicken, Green Beans & Herb Yoghurt
Goujons with real kick: free-range British chicken is dusted in a lightly spiced almond crumb, then baked until golden. On the side? Sweet, vitamin A-rich carrot fries – for dunking into creamy chive dip – and minted green beans.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 20g ground almonds (use half) (Nuts)
- 80g green beans (use half)
- 1 handful of fresh chives (use half)
- 4 carrot
- 1 handful of fresh mint (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 British Free Range chicken breast
- 2 tsp cajun spice (use half) (Cayenne Pepper, Green Cardamom, Cumin Seed, Black Peppercorns, Sea Salt, Fennel, Garlic, Coriander Seed, Red Chillies, Oregano, Thyme)
Nutritional Information
Calories: 706
Protein: 49g
Carbs: 53g
Fat: 34g
Ingredients
- 4 carrot
- 2 tsp cajun spice (Cayenne Pepper, Green Cardamom, Cumin Seed, Black Peppercorns, Sea Salt, Fennel, Garlic, Coriander Seed, Red Chillies, Oregano, Thyme)
- 80g green beans
- 20g ground almonds (Nuts)
- 2 British Free Range chicken breasts
- 1 handful of fresh mint
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 handful of fresh chives
Nutritional Information
Calories: 538
Protein: 48g
Carbs: 30g
Fat: 25g
Almond-coated Chicken, Green Beans & Herb Yoghurt
Goujons with real kick: free-range British chicken is dusted in a lightly spiced almond crumb, then baked until golden. On the side? Sweet, vitamin A-rich carrot fries – for dunking into creamy chive dip – and minted green beans.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Cut the carrots into thin fries (peel optional). Place on a baking tray and toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden, turning halfway.
- Heat a frying pan on medium heat. Add the almonds, cajun spice and a pinch of sea salt. Toast for 2-3 mins, tossing regularly, until golden. Transfer to a medium bowl. Slice the chicken into 4 strips, then add to the bowl and toss to coat. Place the chicken onto a lined baking tray and bake for 15-20 mins, until cooked through.
- Make the herb yoghurt. Pick the mint leaves from the stalks and finely chop along with the chives. Place the chives and half the mint into a small bowl and mix with the yoghurt and a pinch of sea salt and black pepper.
- Bring a saucepan filled with salted hot water to a boil. Trim the green beans, then add to the saucepan. Boil for 2-3 mins, until cooked. Drain, then return to the pan and toss with 1/2 tbsp olive oil, the remaining mint and a pinch of sea salt.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Serve the fries, green beans and chicken with the herb yoghurt on the side.
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