2 large sweet potatoes, sliced into thin batons
1-2 tbsp coconut oil, melted
Pinch cayenne pepper
100g feta, crumbled
1 tbsp fresh basil
1/3 cup unhulled tahini paste
1 tbsp lemon juice
½ tsp lemon zest
1 garlic clove, crushed
Pinch chilli flakes
Salt and pepper
500g chicken tenderloins/breast, cut into bite sized pieces
1 cup wholemeal breadcrumbs
⅓ cup grated parmesan cheese
½ cup almond meal
1 tsp. smoked paprika
handful fresh parsley, finely chopped
2 eggs, lightly beaten
2 tbsp. almond milk, unsweetened
¼ cup extra virgin olive oil
½ tsp sea salt
1x400ml can crushed tomatoes
1 tbsp salt reduced tomato paste
1 tsp lemon zest
1 tbsp fresh or dried basil (optional)
1 tbsp fresh or dried parsley
2 tbsp of honey
In a small bowl, combine the tahini, lemon juice, chilli, garlic and enough water to make a dressing-like consistency, season and set aside as a dipping sauce for the fries.
Preheat oven to 200°C, toss sweet potato with coconut oil and cayenne, place on a baking tray lined with paper and bake for 30-40mins until soft and crispy, and top with fresh basil and feta.
To make the sauce, in a medium frying pan, combine the olive oil, tomato, tomato paste, sea salt, herbs, honey and lemon zest, and sauté for 5-10 minutes. Leave to cool. Place all of the ingredients into food processor and blend till smooth.
For the chicken, beat the eggs and almond milk together in a bowl, set aside.
Mix together the breadcrumbs, parmesan, almond meal, paprika and parsley. Dip each chicken piece in the beaten egg mixture to coat all over and transfer to the crumb mixture and coat well, pat gently to help the crumbs stick.
In a large frying pan, add olive oil, and cook the chicken for 4-5 minutes on each side until cooked through, alternatively bake the chicken in a preheated oven at 180°C for 10-15 minutes or until cooked.
Serve chicken nuggets with tomato sauce.