Green Chilli Curried Chicken Breast

Meanwhile, halve any thick broccoli stems lengthways.

Pop the Tenderstem® broccoli onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the potatoes have 12 mins remaining, roast on the middle shelf until tender and crispy, 10-12 mins.

Once cooked, remove from the oven and set aside.

Sandwich each chicken breast between two pieces of baking paper. 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 them a bash with a rolling pin until they're 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken breasts flat in the pan.

Season with salt and pepper and fry until browned on each side and cooked through, 5-6 mins on each side. Sprinkle the curry powder over the chicken while it cooks. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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

While the chicken cooks, in a small bowl, combine the mayo and half the green chilli paste. Mix and set aside.

In another small bowl, combine the remaining green chilli paste with the honey and water for the chicken (see pantry for both amounts). Mix together.

Once the chicken is cooked, add the chilli honey mixture to the pan and spoon it over the chicken.

Remove the pan from the heat and set aside for a couple of mins.