Toddler – Parmesan and Lemon Chicken with Sweet Potato Mash


4 small irish free range chicken breast fillets
4 tbsp plain flour
1 egg, beaten
100g breadcrumbs
1 grated lemon zest
1/2 lemon
25g finely grated parmesan
2 tbsp rapeseed/flaxeed oilFor the mash
200g floury potatoes, cubed
200g sweet potato, cubed
1 tbsp low fat fromage fraisVegetables to Serve
150g green beans
150g sugar snap peas
1 tbsp rapeseed oil
Sprinkle garlic powder
black pepper to season



  1. Cut the chicken fillets into 3cm strips and toss in a bowl with the flour until completely coated. Shake off the excess flour.
  2. In a separate bowl, add the beaten egg
  3. In another bowl, place the breadcrumbs, lemon zest and parmesan, and toss together well.
  4. One by one, dip the flour-coated chicken pieces in the egg. Allow any excess egg to drip back into the bowl, then toss the pieces in the breadcrumb mixture until evenly coated.
  5. Set aside on a large plate and cover with clingfilm while you repeat with the remaining chicken pieces.
  6. For the mash, place the floury potato cubes in a saucepan of cold water and bring to the boil. Simmer for 3 mins then add the sweet potato and cook for a further 8 mins. Drain well and return to the saucepan.
  7. Add the fromage frais and mash well.
  8. Meanwhile, heat the oil in a large frying pan and cook the chicken for about 3 mins each side until golden and cooked through.
  9. In another pan/wok, heat a tblsp of oil over high heat then add the garlic, green beans and sugar snap peas and fry for 2 mins. Season with black pepper. Serve immediately with the chicken and mash.

Nutritional Information

Energy 348kcals
Protein 29g
Fat 10g
Carbohydrate 38g

Source of Fibre, Calcium & Vitamin C