Preheat your oven to 220°C and put a large saucepan of water on to boil. Chop the **sweet potato** into roughly 2cm cubes (no need to peel!). Place on a lined baking tray and drizzle over some **oil**. Sprinkle on the **dukkah spice mix** and season with **salt** and **black pepper**. Toss to coat. Roast on the top shelf of your oven until soft in the middle and crispy at the edges, 20-25 mins.***TIP:*** Turn halfway through to get an even crispiness.

Place your hand flat on top of one of the **chicken breasts** and slice into it from the side so it opens like a book. You’ve now butterflied your chicken! Repeat for all breasts. Lay the **chicken** between two sheets of clingfilm. Whack the **chicken** with a frying pan until it is 1cm thick.

Take the frying pan you used to flatten the **chicken**, add a drizzle of **oil** and put it on medium heat. Season the **chicken** with **salt** and **black pepper**. Grate over some **lime zest** and rub it in. Remember to wash your hands afterwards! Once your pan is hot, lay in the **chicken** and cook until beginning to brown, 5 mins on each side. When done, remove to a plate.***TIP:*** The chicken is cooked when it is no longer pink in the middle.

Whilst the **chicken** is cooking, pop the **sugar snap peas** in your pan of boiling water. Cook for just under 3 mins. They should be tender but retain a little bit of crunch. Drain in a colander and set aside.

Put the **sour cream** in a small bowl and mix in a dash of **lime juice**. Season with **salt** and **black pepper**. Taste and add more **lime juice** or **seasoning** to your liking.

Serve the **chicken** on top of your **dukkah roasted sweet potato** with some **sugar snap peas** on the side. Finish with a dollop of **citrus sour cream**. Enjoy!