1. Preheat the oven to 180 degrees

2. Rinse sweet potatoes and remove ends. Slice into chunky wedges

3. Place the potatoes into a sandwich bag with 1 tbsp. olive oil and 2 tsp. Cajun seasoning. Seal the bag and massage to allow the potatoes to be fully coated in the oil and seasoning

4. Remove potato wedges from the bag and place on a lined baking sheet and place in the oven for 50-60 minutes

5. Meanwhile, prepare the chicken. Cut the 4 chicken breasts into 5cm chunks and place to the side

6. Crack 2 eggs into a shallow bowl and beat lightly

7. In another bowl, add 3 tbsp. plain flour, pinch of salt and grind of pepper

8. In another bowl, add oats and 3 tbsp. olive oil. Mix well so the oats are coated in oil

9. Take one piece of chicken at a time, coat in the flour followed by dipping in the egg and finally coat in the oats. Place on a lined baking sheet and repeat until all the chicken pieces are coated and on the baking sheet. Place to one side

10. Clean down surfaces and prepare the slaw

11. Remove the core from the cabbage and shred finely. Wash and dry cabbage and place into a large bowl

12. Peel and grate carrots and add to the cabbage

13. To make the dressing, mix together all the dressing ingredients and mix well through the cabbage and carrot until coated. Place to one side

14. Once the sweet potatoes reach the final 20 mins cooking time, place the tray of chicken nuggets into the oven too and cook for 20-25 mins, until cooked through and golden brown

15. Remove sweet potatoes and chicken from the oven. Serve up a portion of nuggets, sweet potato & cabbage. Enjoy!

Nutrition per portion:-

584 calories

68g carbohydrates

25g fat

20g protein

8g fibre