Sweet-Soy & Sticky Chilli Chicken

• Place kumara, onion and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine sweet soy seasoning (see ingredients) and chicken, turning to coat.

• When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add sweet chilli sauce, turning chicken to coat. TIP: The marinade will darken and caramelise, this adds to the flavour! TIP: The chicken is cooked through when it's no longer pink inside.

• When the veggies are done, add capsicum, salad leaves and a drizzle of rice wine vinegar and olive oil to the tray. Toss to coat. Season with salt and pepper.