Pre-heat your oven to 220 degrees. Scrub your sweet potato under some water but don’t peel off the tasty skin. Chop the sweet potato into 2cm dice by firstly chopping it in half lengthways. Chop each half lengthways again into strips before chopping widthways to make cubes.

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.

Serve the chicken on top of your dukkah potatoes with you sugar snap peas on the side then add a dollop of citrus sour cream.