Preheat your oven to 240°C/220°C fan/gas mark 9.

Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.

Little Chefs: Get stuck in by drizzling the chips with oil, seasoning them and then making sure they're well coated.

Meanwhile, pop the mayo into a large bowl.

Put the panko breadcrumbs and olive oil for the crumb (see pantry for amount) into another bowl, season with salt and pepper, then mix well.

Cut each chicken fillet widthways into 2cm strips. Add them to the bowl of mayo and mix to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Little Chefs: Use a spoon to stir the chicken strips through the mayo. Make sure they're coated all over!

Dip the chicken strips into the breadcrumbs, ensuring they're completely coated, then transfer to a lined baking tray.

Bake the goujons on the top shelf of the oven until slightly golden and cooked through, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Little Chefs: Dip the chicken strips into the breadcrumbs so they're coated all over.

While everything bakes, cut the tomato into 3cm chunks.

Pop the tomato into a medium bowl, drizzle with a little oil and season with salt and pepper. Set aside for now.

Just before you are ready to serve, add the baby leaves to the bowl of tomatoes and toss together.

Little Chefs: Shake the bowl of salad to help toss it together.

When ready, plate up your crispy chicken goujons and sweet potato chips with the sweet chilli sauce on the side for dipping.

Serve the salad alongside with the balsamic glaze drizzled over.

Enjoy!