Chicken nuggets were one of our favourite meals whilst we were growing up! So we decided to recreate them with some exotic, Jamaican flavours - and we're going to bake them to make them healthier! Top that off with a fresh, zingy and slightly spicy pa
Preheat the oven to 200°C.
Cut the sweet potato into eights and rub in salt, pepper and oil, then bake on a tray for 40 minutes.
Place the breadcrumbs, coconut and cayenne in one bowl and the flour in another. Beat the eggs into a third bowl and place them all side by side.
Trim the chicken breast of any fat or sinew then season well with salt and pepper then cut into chunky strips. Dust the chicken strips in the flour, dunk in the egg wash and then roll in the coconut breadcrumbs so that the entire bit of chicken is covered.
Line them on a non-stick baking tray and bung them into the oven to bake for 15-20 minutes.
Peel and deseed the papaya then slice into bite-sized pieces. Slice the spring onions and add to a bowl with the papaya, juice of the lime and the ripped up coriander leaves. Quarter and remove the pulp from the tomato before slicing into strips to add to the salad.
Season the salad and serve with a few potato wedges and chunks of baked chicken. Serves 2