Spring Chicken Breast, Leek, Peas and Potatoes

Meanwhile, halve and peel the red onion, then cut each half into roughly 3cm wedges.

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Peel and grate the garlic (or use a garlic press).

Pop the chicken into a large bowl with a drizzle of oil, the lemon & herb seasoning and garlic. Season with salt and pepper, then toss to coat. 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 flat in the pan. Fry until browned all over, 5 mins each side.

When the chicken is browned, transfer to a baking tray.

Pop the onion wedges alongside the chicken. Drizzle with oil, season with salt and pepper, then toss to coat.

Bake the chicken and onion on the middle shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, return the (now empt) pan on medium-high heat with a drizzle of oil.

Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.

Once softened, remove from the heat and cover to keep warm. 

 In a small bowl, combine the pesto and mayo (see pantry for amount). Set aside.

When the chicken has 5 mins remaining, remove the tray from the oven. Add the peas and butter (see pantry for amount) alongside, then return to the oven for the remaining time.

When everything's ready, toss the peas, leek and roasted onion in the melted butter. Season with salt and pepper.

Share the roast potatoes between your bowls. Top with the chicken and veg.

Dollop on the pesto mayo and crumble over the Greek style salad cheese to finish.

Enjoy!