Succulent pieces of chicken breasts coated in oats, garlic and smoked paprika and then gently baked in the oven. Served in a light brioche bun with lettuce, cucumber, tomato and red onion then drizzled with a low fat slightly spicy dressing.

If you prefer you can leave out the brioche bun and serve with extra green salad, or serve with healthy fries cooked in the oven with low-calorie spray.

Serves 4.

30g parmesan cheese, finely grated

½ tsp lazy garlic

60g porridge oats

2tsp smoked paprika

4 large chicken breasts, trimmed and cut into 2 smaller pieces

2tbs plain flour

1 egg, beaten

Low – calorie cooking spray

4 brioche rolls, optional, slice in half if using.

Lettuce, cucumber, tomato, and red onion to serve

Dressing:

2tbs fat free natural Greek yogurt

1tbs low fat mayonnaise

1tsp Dijon mustard

1tsp rose harissa

Method

Preheat the oven to 200c, gas 6, 400f line 2 baking trays with non – stick baking paper

Put the cheese and garlic into a mini food processor and whizz until finely chopped. Add the oats, paprika and a little salt and black pepper and whiz to make fine crumbs. Transfer to a shallow bowl.

Dust the chicken with flour, then dip in the beaten egg then the crumb mixture turning until fully coated. Transfer to the baking trays and spritz with the low – calorie spray. Bake for 10 minutes then turn the chicken over and bake for a further 10 minutes until golden brown and the juices run clear with no pink meat. Lightly toast the rolls.

Stir together the yogurt, mayonnaise, mustard and rose harissa and place in a small bowl for serving.

Place the lightly toasted rolls on a plate and lightly spread with the harissa dressing then arrange the salad on the base, top with the chicken fillets and more dressing if desired, place on the roll lid and serve with extra salad and healthy fries.