Peri Peri Chicken and Chips

Meanwhile, trim the baby gem, halve lengthways, then thinly slice widthways. 

Zest and halve the lemon (see ingredients for amount).

In a medium bowl, combine a squeeze of lemon juice, the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Halve the baby plum tomatoes, then add them to the dressing and toss to coat. Set aside.

Sandwich each chicken breast between two pieces of baking paper or cling film. 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.

In a medium bowl, add the chicken breasts, peri peri seasoning, olive oil for the marinade (see pantry for amount) and half the lemon zest. Season with salt and pepper, then rub to coat.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay in the chicken. Cook until golden brown and cooked through, 5-6 mins on each side. 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.

Meanwhile, in a small bowl, combine the mayonnaise (see pantry for amount) and remaining lemon zest.

When everything's ready, add the baby gem to the bowl of tomatoes and toss to coat in the dressing.