Southeast Asian Chicken & Roasted Kumara

• While kumara is roasting, finely chop garlic. Roughly chop Asian greens. Thinly slice courgette into sticks. • In a medium bowl, combine Southeast Asian spice blend and a drizzle of olive oil. Season, then add the chicken breast and a pinch of salt.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it’s no longer pink inside.

• While the chicken is baking, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook courgette until tender, 4-5 minutes. Add Asian greens and half the garlic and cook, tossing, until just wilted, 1-2 minutes. • Add the soy sauce (for the veggies) and stir to combine. Transfer to a bowl. TIP: Add a dash of water to help speed up the cooking process.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic and ginger paste, stirring, until fragrant, 1 minute. • Add coconut milk, the brown sugar and soy sauce (for the sauce). Stir to combine and simmer until slightly reduced, 2-3 minutes.