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


  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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