• Preheat oven to 240°C/220°C fan-forced.
• Cut carrot, potato, courgette and beetroot 
into fries. 
• Dice chicken breast into "nugget" sized chunks.

• Place veggie chips on a lined oven tray. Drizzle 
with olive oil, season with salt and toss to coat. 

TIP: If your oven tray is crowded, divide veggies 
between two trays.
Little cooks: Help with sprinkling over the salt and 
tossing the veggie fries. 

• Bake veggie fries until tender, 20-25 minutes.

• Meanwhile, in a shallow bowl, combine the plain 
flour and classic roast seasoning. In a second 
shallow bowl, whisk the egg. In a third shallow 
bowl, place panko breadcrumbs and grated 
Parmesan cheese.
• Coat chicken in flour mixture, followed by the 
egg, and finally the 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 to avoid sticky fingers.

• Heat a large frying pan over medium-high  
heat with enough olive oil to cover base.
• Cook crumbed chicken in batches,  
turning occasionally, until golden and  
cooked through, 5-6 minutes. 
• Transfer to a paper towel-lined plate. 

TIP: Add extra oil if needed so the chicken doesn't 
stick to the pan.

• Divide cheesy chicken nuggets and veggie  
chips between plates. 
• Serve with dill & parsley mayonnaise. Enjoy!