Paprika Chicken

While the veggies are roasting, thinly slice the brown onion. Thinly slice the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Slice the lemon in half. Cut the broccoli into small florets, then roughly chop the stalk. Roughly chop the parsley leaves.

In a medium bowl, season the chicken breast with 1/2 the sweet paprika, and a pinch of salt and pepper. Drizzle with olive oil and toss to coat. Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add the chicken and cook until lightly browned, 2 minutes on each side. Transfer to a plate. TIP: The chicken will finish cooking in step 5!

Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the onion, garlic and the remaining sweet paprika. Cook until starting to soften, 2-3 minutes. Reduce the heat to low and add a small squeeze of lemon juice and the pure cream. Add the chicken stock and add a pinch of pepper. Stir to combine. TIP: Scrape up any meaty bits from the bottom of the pan, they add great flavour to the sauce!

Return the chicken and any resting juices to the pan and cover with a lid or foil. Simmer until the chicken is cooked through and sauce is slightly thickened, 12-14 minutes. Season with salt and pepper and stir through 1/2 the parsley. While the chicken is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the broccoli and carrot and cook until tender, 5-6 minutes. TIP: Add a dash of water to help speed up the cooking process. Season with a pinch of salt and pepper.