1

Preheat oven to 240°C or 220°C fan-forced. Line a baking tray with baking paper. Place sweet potato on prepared tray and lightly spray with oil. Bake for 25 minutes or until chips are golden and tender.

2

Meanwhile, place parsley, basil, mint, rind and half the garlic in a food processor. Process until chopped. Stir in breadcrumbs. Using a knife, cut a slit in the side of each chicken fillet to make a small pocket. Spoon herb mixture into pockets and secure with toothpicks. Season with salt and freshly ground black pepper.

3

Line a bamboo steamer with baking paper. Place chicken in steamer and cover with lid. Half-f ill a wok with boiling water and place over high heat. Place steamer over wok and cook for 8–10 minutes or until chicken is cooked through. Thickly slice.

4

Meanwhile, boil, steam or microwave asparagus, broccolini and sugar snap peas until tender. Drain. Heat oil in a small saucepan over medium heat. Add remaining garlic and cook, stirring, for 20 seconds or until fragrant. Remove from heat and stir in juice. Divide sweet potato chips, steamed vegetables and chicken among serving plates. Drizzle with hot garlic dressing and serve with lemon wedges.