Dr Clare Bailey’s almond and parmesan chicken

To keep you and your microbiome happy, these delicious chicken goujons are coated with ground almonds, which are packed with healthy nutrients and may also help weight loss. They’re served with a microbiome-friendly fibre-rich slaw and a probiotic live yogurt dressing. Red cabbage boosts your coloured veg intake, providing extra anti-inflammatory phytonutrients.

almond and parmesan chicken
Chris Alack


2 small free-range skinless chicken breasts, each around 150g
1 medium egg
30g parmesan cheese, finely grated
30g ground almonds
1/2 tsp dried thyme
fine sea salt and freshly ground black pepper
1 tbsp extra virgin olive oil
green leaves, to serve


1/4 small red cabbage (around 150g), trimmed and finely sliced
2 spring onions, trimmed and finely sliced
4 tbsp full-fat live Greek yogurt
2 tbsp good quality mayonnaise
juice of 1/2 small lemon
2 tbsp mixed seeds

1. Preheat the oven to 200C/180C fan/gas 6. Place the chicken breasts between two sheets of nonstick baking paper and bash with a rolling pin until around 1.5cm thick all over.

2. Whisk the egg in a medium bowl. In a second bowl, mix the parmesan, almonds, thyme, salt and lots of freshly ground black pepper, then scatter over a dinner plate.

3. Take the chicken breasts one at a time and dip into the egg then coat in the almond and parmesan crumbs.

4. Grease a baking tray with the oil and cook the chicken for 20 minutes or until the crumbs are golden and the chicken is thoroughly cooked, turning halfway through.

5. Meanwhile, mix the cabbage and spring onions with the yogurt, mayonnaise, lemon juice and seeds. Season with salt and pepper to taste. Serve with the hot chicken and some green leaves.

Food styling by Clare Lewis. Styling by Sue Radcliffe.