2 medium sweet potato, peeled<br />
2 tbsp olive oil<br />
3 skinless chicken breasts, sliced into large nugget shapes<br />
150 g panko breadcrumbs<br />
50 g finely grated Parmesan<br />
small bunch of basil, finely chopped<br />
1 tbsp thyme, finely chopped<br />
1 large egg, beaten<ol>
<li>Pre-heat the oven to 200Fan. Line a large baking street with non-stick baking paper.</li>
<li>Put the sweet potatoes through a spiralizer to make long curls. Arrange on the baking sheet. Drizzle over the oil and season.</li>
<li>Roast to 20 – 30 minutes until lightly golden and crisp.</li>
<li>Mix the breadcrumbs, cheese, herbs and seasoning together in a bowl.</li>
<li>Season the chicken the dip into the beaten egg.</li>
<li>Dip into the breadcrumbs and coat until completely covered.</li>
<li>Heat a little oil in a frying pan. Fry the nuggets in three batches until golden and cooked through. Serve with the potatoes.</li>
</ol>
Herby Chicken Nuggets with Spiralized Sweet Potato Curls
Spiralized sweet potato curls taste divine cooked in the oven & drizzled with a little oil & seasoning. The natural sugars in the sweet potato caramelise & the spaghetti like strands turn a little crispy.
