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.
Serving size
Ingredients
Ingredients
- 1 handful of fresh mint
- 1 cucumber
-
160g almond yoghurt (Nuts)(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
-
2 tsp cajun spice(cayenne pepper, cardamom, cumin, black pepper, sea salt, fennel, coriander, chilli, oregano, thyme)
- 4 tbsp cornflour
- 1 handful of fresh flat-leaf parsley
- 4 spring onion
- 600g diced British Free Range chicken breast
-
460g chickpeas(Chickpeas, water, salt)
- 80g baby spinach
- 4 garlic clove
- 1 tbsp turmeric
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 114Kcal | 466Kcal |
| 477kJ | 1951kJ | |
| Fat | 3.3g | 14g |
| of which saturates | 0.6g | 2.4g |
| Carbohydrates | 4g | 16g |
| of which sugars | 0.8g | 3.3g |
| Protein | 12g | 49g |
| Salt | 0.3g | 1.2g |
| Fibre | 2.2g | 9.2g |
Prep in 10
High protein
5 plants
Low sat fat
Crispy Cajun Chicken Bites with Yoghurt Dip
Free-range British chicken is tossed in garlic, fragrant spices and cornflour, then baked until irresistibly crisp. Dip them into our herby cucumber yoghurt, then devour with an easy chickpea and spinach salad.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C/ fan 220C / gas mark 9. Finely chop or crush the garlic. Finely chop the parsley. Pick the mint leaves from the stalks and finely chop. Dice the cucumber into 1cm cubes. Finely slice the spring onions.
- Place the chicken in a mixing bowl with the garlic, cornflour, cajun spice, turmeric and a pinch of sea salt and black pepper. Mix to coat. Spread the chicken onto a lined baking tray in an even layer and drizzle with 1 tbsp oil. Bake for 10-15 mins, turning halfway, until golden and cooked through.
- Make the dip; place one-quarter of the cucumber, half the parsley, half the mint and one-quarter of the spring onions into a bowl with the yoghurt. Season with sea salt and black pepper and mix.
- Make the salad; drain and rinse the chickpeas then place into a bowl with the remaining cucumber, spring onions, mint and parsley. Drizzle with 1 tsp oil and season with sea salt and black pepper. Mix to combine.
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Serve the chickpea salad on a bed of spinach, topped with the crispy chicken bites. Serve the dip on the side.
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