Chicken goujons with chilli feta corn and sweet potato fries

Week 1, Tuesday

Serves: 4

Time: 40 minutes

Difficulty: Easy

Vegetarian swap: Replace chicken with 4 quorn burgers


  • 1 (2 pack) corn on the cob - cut into halves
  • 2 tsp butter
  • Pinch of salt
  • 400g of chicken goujons
  • 1 red chilli finely chopped
  • 1 lime halved
  • 100g feta cheese 
  • 250g sweet potato fries
  • 320g  frozen garden peas 


  • 1 Add the chicken goujons and sweet potato fries to a baking tray and cook as per the packet instructions.
  • 2. On a separate small tray, add the sweetcorn cobs along with the butter and cook for 15-20 minutes at 180c.
  • 3. Turn the goujons, sweet potato and corn on the cobs every 5-6 minutes to cook evenly.
  • 4. Meanwhile, crumble the feta with the chilli in a bowl.
  • 5. Once everything is piping hot, crumble the feta and scatter chilli over the corn on the cobs and put back in the oven for 2- 3 minutes.
  • 6. Bring a pan of water to the boil and blanch the frozen peas for around 1-2 minutes, then drain.
  • 7. Serve the chicken with the feta chilli corn on the cobs, with a handful of the sweet potato fries and a spoonful of peas.

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