Ingredients:

For the chicken fingers:

• 350g chicken breast, cut into 3” strips
• 10g sweetened shredded coconut
• 1/2 cup Flahavan’s Super Oats (60g)
• 1 tsp paprika
• 3 tsp rapeseed oil
• 1 large egg

For the dipping sauce:

• 30ml Thai sweet chilli sauce
• 1 tbsp mayo
• Juice of 1/2 lime

For the sweet potato wedges:

• 200g sweet potato
• 2 tsp rapeseed oil

For the salad:

• 100g lettuce
• Sliced tomato

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Method:

1. Preheat the oven to 220°C.
2. Mix the sweet chilli sauce, mayonnaise and lime juice.
3. Spread the coconut on a baking tray and place in the oven, stir occasionally until golden brown.
4. Transfer coconut to a dish, allow to cool slightly.
5. Now add Flahavan’s Super Oats, paprika and 2 tsp oil.
6. Beat the egg in a separate bowl.
7. Place 1 tsp oil on a baking sheet.
8. Dip chicken pieces into egg, coat with coconut mixture and place on baking tray.
9. Cook for 15-20 minutes until golden brown or cooked though.
10. Peel, chop and boil sweet potato for 10-12 mins.
11. Place on baking dish with 1 tsp oil on dish and 1 tsp of oil sprinkled over chunks, then cook for 20-30 mins.
12. Serve the Hawaiian-style chicken fingers with sweet potato wedges and salad.

Aoife and Flahavan’s have teamed up to show you how to incorporate oats, a budget-friendly and healthy super food, into your family’s diet. Don’t miss Aoife’s expert tips for feeding your family nutritiously and how a healthy breakfast for kids can really affect their mood!

Credit: Hawaiian-Style Chicken Fingers and Sweet Potato Wedge recipe and image extracted from Aoife Hearne’s cookbook The Plan: Eat Well, Lose Weight, Transform Your Life, published by Gill Books.