Serves 6

Chicken nuggets:
1kg filleted chicken breast
3 tablespoons oil
100g breadcrumbs
4 teaspoons sweet paprika
3 teaspoons curry powder
1 teaspoon salt

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.

3. Serve warm or cold with the dips.