• Preheat oven to 240°C/220°C fan-forced. • Place sweet potato fries on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, All-American spice blend and pinch of salt. Little cooks: Take charge by combining the chicken, spice blend and salt!

• When fries have 15 minutes remaining, In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add BBQ sauce to pan, turning to coat. TIP: The chicken is cooked when it is no longer pink inside.

• Meanwhile, in a medium bowl, combine slaw mix, diced bacon, a drizzle of vinegar and olive oil. • Toss to combine and season. • Roughly chop pickled jalapeños (if using). In a small bowl, combine pickled jalapeños and mustard mayo. Little cooks: Take the lead by tossing the slaw!

• Meanwhile, halve bake-at home burger buns and bake directly on a wire rack in the oven until heated through, 2-3 minutes.

• To tray with fries, sprinkle over chicken salt, tossing to coat. • Spread 1/2 the mustard mayo over the bases. • Top with chicken steaks and a handful of slaw. • Serve with fries and remaining slaw and mustard mayo. Enjoy! Little cooks: Take the lead and help build the burgers!