Chicken Breast and Peri Peri Potatoes

Meanwhile, cut each beetroot into 2cm chunks. TIP: Wear gloves when handling the beetroot to avoid staining your hands.

Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

When the potatoes have been roasting for 10 mins, add the beetroot and pepper to the tray and toss together with a drizzle of oil, salt and pepper. Return to the oven for the remaining time, 20-25 mins.

Meanwhile, in a small bowl, mix together the mayo and mustard. Set aside for now.

Sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

When the veg has 10 mins remaining, sprinkle over half the peri peri seasoning, toss together and return to the oven.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.

Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Sprinkle the remaining peri peri over the chicken for the last min of frying and turn to coat.

Once cooked, transfer the chicken to a board, cover with foil and allow to rest for a couple of mins. 

Once the veg is roasted, drizzle over the balsamic glaze and toss together.

Slice the chicken breasts widthways into 2cm thick slices.