Crispy Chicken Nuggets with Maple Sweet Potato Wedges

Ingredients

• 400 g chicken breast, chicken breast, cut into thick nugget pieces
• 1 cup gluten-free panko breadcrumbs, gluten-free panko, crushed fine
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• 2 sweet potatoes
• 1.5 tbsp maple syrup
• 1 tbsp olive oil
• 3 tbsp dairy-free mayonnaise
• 1 tsp lemon juice
• 1 tbsp chives, finely chopped

Method

1. Heat the oven to 425°F and line two trays.
   
2. Toss the sweet potato wedges with the maple syrup and oil, then spread them out.
   
3. Roast the wedges, turning once, until caramelised and tender.25 min timer
   
4. Coat the chicken in the seasoned crumb, pressing it on well.
   
5. Add the nuggets to the second tray and bake until crisp and golden.15 min timer
   
6. Stir the mayonnaise, lemon juice and chives together and serve everything hot.