The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Baked Chicken Nuggets with Sweet Potato Wedges & Zesty Greens
You'll make your own nuggets, a firm family favourite, by tossing tender free-range British chicken in a crunchy crumb coating, then baking to golden perfection. Serve alongside vibrant sweet potato wedges and tender greens, tossed in zesty lemon. It's a crowd-pleaser for a reason!
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Family classics
Serving size
Ingredients
- 60g yellow pea crumb (yellow pea whole grain flour (100%))
- 1 unwaxed lemon
- 150g peas
- 80g mangetout
- 600g diced British Free Range chicken breast
- 160g greek style yoghurt (Milk)
- 1 head of broccoli
- 1 garlic clove
- 2 sweet potato
Nutritional Information
Calories: 561
Protein: 52g
Carbs: 64g
Fat: 14g
Baked Chicken Nuggets with Sweet Potato Wedges & Zesty Greens
You'll make your own nuggets, a firm family favourite, by tossing tender free-range British chicken in a crunchy crumb coating, then baking to golden perfection. Serve alongside vibrant sweet potato wedges and tender greens, tossed in zesty lemon. It's a crowd-pleaser for a reason!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large saucepan, 2 large bowls, a small bowl, a grater & a sieve
Roast the wedges
- Cut the sweet potatoes into wedges
- Place onto a lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Make the lemon yoghurt sauce
- Finely chop or crush the garlic. Zest and halve the lemon. Cut the broccoli into small florets
- In the small bowl, combine the yoghurt, garlic and a squeeze of lemon juice. Season with salt and pepper
- In a large bowl, combine the chicken and one-quarter of the lemon yoghurt sauce
Bake the chicken nuggets
- Add the panko crumb and a pinch of salt to the other large bowl. Add the chicken pieces to the bowl, two at a time, and toss to coat evenly in the crumbs, then place onto the other lined baking tray
- Bake for 14 mins, until golden and cooked through
Boil the greens
- When the sweet potato and chicken have 5 mins remaining, bring the large saucepan filled with salted water to a boil
- Once boiling, add the broccoli, mangetout and peas and boil for 3-4 mins, until tender, then drain
- Return the veg to the saucepan and toss with the lemon zest and 1 tsp olive oil. Season with salt and pepper
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the chicken nuggets onto plates, with the sweet potato wedges and zesty greens alongside. Dollop over the remaining lemon yoghurt sauce. Serve with any remaining lemon, cut into wedges
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