You will never buy a chicken nugget again! The use of greek yogurt when making chicken strips is fantastic and simple. You can also use polenta instead of the seed mix if you wanted to save time. Our kids love these and they aren’t too difficult to make.

Prepare for the best smelling kitchen once you have baked these!

  • Clean eating
  • Kid approved


  • 250g chicken strips
  • 70g mixed nuts and seeds (I used almonds, pumpkin, sunflower and soya beans)
  • 150g greek yogurt
  • A little melted coconut oil


Serves 2

  1. Preheat the oven to 200C
  2. Quickly blitz the seeds in a hand blender (or crush as best as you can in a pestle and mortar) until you have a rough crumble mixture.
  3. Dip your chicken strips in Greek yogurt, making sure they are fully covered, then coat well with the seeds and place on a lined baking tray.
  4. Lightly brush the chicken with melted coconut oil.
  5. Place in an oven at 200C for around 20 minutes until golden brown & cooked through.