Crumbed chicken tenders with beetroot dip

All you need is 30 minutes to cook these tasty crumbed chicken tenders. They’re great for passing around at your next get-together.





  • 1 cup (150g) plain flour
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1½ cups (110g) dried breadcrumbs
  • 1 tbs Moroccan seasoning
  • 500g Coles RSPCA Approved Australian Chicken Tenderloins, halved lengthways
  • 200g beetroot hommus dip
  • 1/4 cup (70g) Greek-style yoghurt
  • 1/3 cup pomegranate seeds



Preheat oven to 200°C. Line a large baking tray with baking paper. Place the flour and egg in separate bowls. Combine breadcrumbs and seasoning in a small bowl. Dip chicken in flour and shake off excess. Dip in egg, then in the breadcrumb mixture, turning to coat. Place on the lined tray. Spray well with olive oil spray.


Bake, turning once during cooking, for 15 mins or until chicken is golden brown and cooked through.


Spread dip over a serving platter. Top with yoghurt and chicken. Sprinkle with pomegranate seeds to serve.

SERVE WITH: mint leaves, coriander leaves and lemon wedges

SWAP ME: Try this with regular hommus or babaganoush instead of the beetroot hommus.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.