• 700g sweet potatoes, scrubbed and cut into even wedges
  • 1 tbsp vegetable oil
  • 125g fresh breadcrumbs (about 4 slices white bread)
  • 20g parmesan, finely grated
  • Grated zest of ½ unwaxed lemon
  • 1 large free-range egg, beaten
  • 400g quick-cook chicken breast steaks
  • 200g fine green beans
  • 200g frozen petits pois


  1. 1

    Preheat the oven to 200°C/gas mark 6. Line a baking tray with baking parchment and set aside. Arrange the sweet potato wedges on another baking tray and drizzle over the oil. Toss to coat.

  2. 2

    In a shallow dish, mix the breadcrumbs with the grated parmesan and lemon zest, then season with freshly ground black pepper. Put the beaten egg in a separate shallow dish.

  3. 3

    Dip the chicken steaks into the egg, then press into the breadcrumb mixture to coat evenly on both sides. Put on the lined baking tray.

  4. 4

    Bake the chicken on the middle shelf of the oven and the sweet potato wedges on the top shelf for 20-25 minutes until the chicken is cooked through with no pink remaining and the wedges are tender and golden.

  5. 5

    About 5 minutes before the end of cooking time, bring a pan of water to the boil. Add the beans and cook for 5 minutes, adding the petits pois for the final 2 minutes. Drain the veg and serve with the chicken schnitzel and sweet potato wedges.

Nutritional Details

Each serving provides
  • Energy 1830kj 437kcal 22%
  • Fat 8.3g 12%
  • Saturates 2.2g 11%
  • Sugars 13.1g 15%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 523kj/125kcal

Each serving provides

49.8g carbohydrate 11.2g fibre 35.4g protein

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