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Herby Chicken Nuggets with Spiralized Sweet Potato Curls

Herby Chicken Nuggets with Spiralized Sweet Potato Curls recipe by Annabel Karmel

Herby Chicken Nuggets with Spiralized Sweet Potato Curls

The whole family will love this Herby Chicken Nuggets recipe. Enlisting the help of a sprializer will add some serious oomph to leftover veggies! Simply baking sweet potato curls in the oven with a little oil and salt and pepper or herbs turns them into the most delectable dish (and adds oodles of child appeal to everyday vegetables). If you don’t have a spiralizer you can grate ribbons with a vegetable peeler instead.

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Ingredients

2 medium sweet potato, peeled
2 tbsp olive oil
3 skinless chicken breasts, sliced into large nugget shapes
150g panko breadcrumbs
50g finely grated Parmesan
small bunch of basil, finely chopped
1 tbsp thyme, finely chopped
1 large egg, beaten

Method

  1. Pre-heat the oven to 200Fan. Line a large baking street with non-stick baking paper.
  2. Put the sweet potatoes through a spiralizer to make long curls. Arrange on the baking sheet. Drizzle over the oil and season.
  3. Roast to 20 – 30 minutes until lightly golden and crisp.
  4. Mix the breadcrumbs, cheese, herbs and seasoning together in a bowl.
  5. Season the chicken the dip into the beaten egg.
  6. Dip into the breadcrumbs and coat until completely covered.
  7. Heat a little oil in a frying pan. Fry the nuggets in three batches until golden and cooked through. Serve with the potatoes.

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