Pan-Fried Chicken

Toss the sweet potato in 1 tbsp of olive oil and the dukkah mix. Place on a baking tray in a single layer and cook on the top shelf of the oven until cooked through and crispy at the edges (about 20-25 mins). Tip: Turn the potatoes halfway through to get even crispiness - don’t worry if they break up a bit.

Place your hand flat on each chicken breast and slice in half from the side. Tip: You want to be able to open up the chicken breast like a book (this is called ‘butterflying’). Lay the chicken between 2 sheets of clingfilm. Whack the chicken using the base of a pan or a rolling pin until it is 1cm thick.

Heat 1 tbsp of olive oil in a non-stick pan on medium-high heat. Season the chicken on both sides with a pinch of salt and some black pepper. Grate on the zest of the whole lime and rub into both sides. Once the pan is hot, cook the chicken for around 4 mins on each side then remove.

Whilst the chicken is cooking, bring a pot of water to the boil for your sugar snap peas. Once the water is boiling, add ¼ tsp of salt together with the sugar snap peas. Cook for just under 3 mins - you want them to be cooked through but retain a bit of crunch. Drain and keep to the side.

Mix a little squeeze of lime juice and a pinch of salt and pepper into 3 tbsp of sour cream. Taste and add more lime juice to your liking.