Jerk Chicken & Roasted Potato Chunks

While the veggies are roasting, finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a pinch, then slice in half. Roughly chop the baby spinach leaves. Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the chicken, Creole spice blend, brown sugar, the salt, a good squeeze of lemon juice and a generous drizzle of olive oil.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness).

TIP: The chicken is cooked when it is no longer pink inside.
TIP: The chicken may char slightly in the pan, this adds to the flavour! Before

While the chicken is cooking, melt the butter in a medium saucepan over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and the vegetable stock and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork, then add the roasted veggies, baby spinach and lemon zest and mix to combine. Season with salt and pepper to taste.

In a small bowl, combine the yoghurt and a squeeze of lemon juice. Season with a pinch of salt and pepper.