Crispy Chicken Nuggets with Sweet Potato Wedges and Berry Dip

Ingredients

• 300 g chicken breast, cut into 8 strips
• 1 egg, beaten
• 90 g gluten-free breadcrumbs
• ½ tsp garlic powder
• ½ tsp salt
• 1 large sweet potato, cut into wedges
• 2 tbsp olive oil
• 100 g blueberries
• 1 tbsp maple syrup
• 1 tsp lemon juice

Method

1. Heat the oven to 425°F.
   
2. Toss the wedges with oil and half the salt, then roast cut-side down.25 min timer
   
3. Dip the chicken in egg, then in breadcrumbs mixed with garlic powder and salt.
   
4. Add the nuggets to the tray and bake until golden at the edges.15 min timer
   
5. Simmer blueberries, maple syrup and lemon juice until jammy, then mash.5 min timer