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Mix the olive oil, courgette and broccoli together and place on a baking tray in the oven to roast for 30 minutes.
Meanwhile place the flour on a plate, and the egg in a shallow bowl. Add the oats to a separate bowl adding a few drops of hot sauce (if you are using) and mix well.
Roll each mini chicken fillet in the flour, then dip in the egg, allowing any excess to drip back into the bowl and then into the oats until thoroughly coated. You may need extra egg or flour depending on how well they coat.
Place the chicken pieces on a non-stick baking tray and drizzle with oil
Cook in the oven for 15-20 minutes or until thoroughly cooked and the coating is crisp. Add the kale to the courgette and broccoli. Keep an eye on the vegetables so they do not over cook.
Meanwhile make the dip by adding all of the ingredients apart from the black pepper to a blender. Blend to your preferred consistency.
Taste and add black pepper as needed.
Serve the chicken dippers, roasted vegetables and dip together.