Lemon Chicken & Chorizo Crumb

While the potato is roasting, zest the lemon to get 1/2 tsp for 2 people / 1 tsp for 4 people, then cut in half. In a medium bowl, combine the chicken breast, remaining garlic, lemon zest and a good squeeze of lemon juice. Drizzle with olive oil, season with salt and pepper and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook for 2 minutes on each side, or until browned. Transfer the chicken to a separate oven tray lined with baking paper and bake for 6-10 minutes, or until cooked through. Set aside to rest.

While the chicken is cooking, trim the ends of the asparagus. Halve the broccolini lengthways. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the asparagus and broccolini to the pan with a dash of water. Cook, tossing regularly, for 4-6 minutes or until just tender. Season to taste with salt and pepper. Set aside with the chicken.

Chop the mild chorizo as finely as you can. Pick and finely chop the parsley leaves. Return the frying pan to a medium-high heat and add the chorizo. Cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the panko breadcrumbs (see ingredients list) to the pan and cook, stirring, for 2-3 minutes or until golden. Remove the pan from the heat and stir through the parsley. Season to taste with salt and pepper.