Double Chicken Fingers & Sweet Potato Bites

• Meanwhile, thinly slice cucumber into rounds. • Thinly slice tomato into wedges.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks, then cut into 2cm strips. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip chicken strips into flour mixture to coat, then into the egg and finally into the breadcrumbs. Set aside on a plate.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches, tossing occasionally, until golden and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the chicken does not stick to the pan. TIP: Chicken is cooked through when it's no longer pink inside.

• In a medium bowl, combine mixed salad leaves, cucumber, tomato and a drizzle of balsamic vinegar and olive oil. Season to taste.

Little cooks: Take the lead by tossing the salad!