Baked Chicken Strips + Beetroot Hummus

  • 10min
  • 7min
  • 4


  • 3−4 chicken fillets, cut into strips 

  • Salt and freshly ground black pepper 


  • 180 ml dried breadcrumbs 

  • 60 ml (4 tablespoons) Parmesan cheese, finely grated 

  • 20 ml dried oregano

  • 5 ml (1 teaspoon) garlic powder

  • 5 ml (1 teaspoon) onion powder 

  • 15 ml (1 tablespoon) chicken stock powder

  • 3 large eggs 


  • 30 ml (2 tablespoons) butter, melted


  • 250 g (1 medium-sized) cooked and diced beetroot, store bought or home-cooked

  • 410 g tin chickpeas, liquid drained

  • 60 ml (4 tablespoons) soft and smooth Danish feta

  • juice and zest of ½ lemon

  • 2 large cloves of garlic, crushed

  • 15 ml (1 tablespoon) tahini paste, or your favourite nut butter

  • 60 ml (4 tablespoons) virgin olive oil

  • salt and freshly ground black pepper, to taste.


  1. 1

    Preheat the oven to 180°C and lightly grease a baking tray with cooking spray. Season the chicken strips with salt and pepper and set aside. 

  2. 2

    In a medium-sized bowl, mix together all the coating ingredients except the eggs. Transfer this mixture to a flat plate.

  3. 3

    In a measuring jug, whisk the eggs thoroughly. Pour into a flat dish. 

  4. 4

    Coat each chicken strip in the whisked eggs, then dip each strip into the coating mixture. Repeat this egg-and-coating mixture step. Make sure all the strips are evenly coated.

  5. 5

    Place the individual strips on the prepared baking tray. Brush each strip with the melted butter. 

  6. 6

    Bake for 5 minutes on one side, turn, and bake for another 2 minutes on the other side until cooked and crispy on both sides. 

  7. 7

    Serve with the beetroot hummus as your accompaniment.

  8. 8

    To make the beetroot hummus: Place the beetroot hummus ingredients for in a food processor. Blitz the ingredients. Stop and push the mixture down to compress it in between to help achieve a smooth, velvety texture. Serve as a deliciously filling dip, or place in a sterilised container and chill in the fridge for later use.

Siba’s tip…

My kids are drawn to this dip thanks to its bright colour. I keep it quite simple for my little ones as they’re still growing and developing their taste palates.

Cooking the beetroot helps to reduce its earthy taste, making it more palatable for kids. It ensures a smoother texture, too. I love adding the smooth feta as it infuses the dip with a creamy texture and taste.

Best of all, beetroot hummus freezes well. It can be made well in advance, frozen in smaller containers and retrieved as needed.