400g sweet potato
2 tablespoons sweet paprika
1/2 cup gluten free panko crispy bread
1/2 cup shredded, unsweetened coconut
400g free range chicken tenders
2 free range eggs
1 round tomato
1 spring onion
Preheat the oven to 200°C fan bake. Lightly grease a large baking tray with olive oil. Peel and slice the sweet potato into long 1cm chips. Place sweet potato in a bowl with the paprika, olive oil and salt. Toss to coat well. Arrange the slices evenly on the baking tray.
Bake for 10-15 minutes then sprinkle with sea salt.
Combine coconut mix with a generous amount of salt and pepper into a large bowl. Mix well to combine. Lightly beat eggs into a second bowl. Dip each piece of chicken firstly into the egg and then coconut mix, coat well.
On a separate lined bake tray, evenly place the chicken. Place in the oven with the chips for 10-12 minutes or until both the wedges and the chicken are cooked.
Slice the cheeks from the mango and cut flesh into small cubes (0.5cm). Using a spoon, remove from the skin and into a bowl. Finely dice the tomato and finely slice the spring onion. Drizzle with a little olive oil, squeeze over the lime juice and season with salt and pepper.
Plate chicken, salsa and wedges and eat immediately!
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