Dips: Fiery dip 200g yoghurt 2 tablespoons low-fat mayonnaise 1 fresh red chilli, very finely diced paprika rose paprika salt
Cream cheese dip: 150g yoghurt 200g cream cheese lemon juice 1 teaspoon each of fresh herbs (e.g. parsley, chives) salt and pepper
Curry dip: 200ml cream, whipped into soft peaks 2 tablespoons low-fat mayonnaise 1 small tin pineapple, grated pineapple juice salt
Per portion: 325 kcal / 1359 kJ / protein 37g / fat 15g / carbohydrate 12g
1. Cut the chicken breasts widthwise into strips 1cm thick, douse with oil.
2. Combine all the other nugget ingredients, sprinkle over the pieces of chicken and mix well. Lay the strips of chicken on a greased baking tray and cook, without covering. Turn the nuggets over after halfway through the cooking time.