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

• Meanwhile, zest lemon to get a pinch, then slice into wedges. Thinly slice tomato. • In a small bowl, combine sweet chilli sauce, lemon zest and 1/2 the garlic aioli. • In a medium bowl, combine remaining aioli with a generous squeeze of lemon juice and a pinch of salt and pepper. Add slaw mix and toss to coat. Little cooks: Take charge by combining the sauces!

• In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and season with salt and pepper. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Dip chicken into the flour mixture, followed by egg, and finally in breadcrumbs. Transfer to a plate. Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients so you don't get sticky fingers! Make sure to wash your hands well afterwards.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook chicken, in batches, until golden and cooked through, 3-4 minutes each side. • Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

• Place bake-at-home burger buns on a wire rack in the oven. • Bake until heated through, 3 minutes.

• Slice burger buns in half, then spread with sweet chilli aioli. Top with crumbed chicken (you can either double stack or save half for lunch!), tomato slices and a handful of slaw. • Serve with sweet potato fries and any remaining slaw. Enjoy! Little cooks: Take the lead and help build the burgers!