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Crumbed chicken tenders with beetroot dip

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  • Peanut free
  • Shellfish free
  • Seafood free
  • Healthier living
  • Low fat per serve
  • High in dietary fibre

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

  • Makes24
  • Cook time15 minutes
  • Prep time15 minutes
Crumbed chicken tenders with beetroot dip


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    Bake, turning once during cooking, for 15 mins or until chicken is golden brown and cooked through.
  3. Step 3

    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.

Nutrition Information

Per Serve

Energy: 388kJ/93 Cals (4%)

Protein: 7g (14%)

Fat: 3g (4%)

Sat fat: 1g (4%)

Carb: 9g (3%)

Sugar: 1g (1%)

Fibre: 8g (27%)

Sodium: 161mg (8%)