Spiced Chicken on Courgette & Potato Hash

Put half the Mexican style spice mix into a large bowl with a drizzle of oil. Season with salt and pepper, then mix together.

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. 

Add the chicken to the bowl of spices and turn to coat evenly all over. 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.

When hot, lay the chicken into the frying pan. Cook until browned, 3-4 mins each side. 

Transfer the chicken to a baking tray and roast on the top shelf of your oven until the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, pop the (now empty) pan back on medium-high heat with a drizzle of oil. 

Once hot, add the onion, courgette and sweetcorn. Cook until golden and caramelised, 8-10 mins. 

While the corn cooks, peel and grate the garlic (or use a garlic press).

Once the veg is caramelised, stir in the garlic and remaining Mexican style spice mix and stir-fry for 1 min more.

Season with salt and pepper, then remove from the heat for now.

Once the potatoes are cooked, put the veg pan back on medium-high heat (no oil).

Add the potatoes to the pan and stir-fry until piping hot, 2-3 mins.