Sweet 'n Sticky Soy Double 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 large bowl, combine sweet soy seasoning (see ingredients) and chicken, turning to coat.

If you've doubled your chicken breast, cook the chicken in batches for the best result. Return all the chicken to the pan before adding the marinade.

• 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. Ccook in batches if your pan is getting crowded. • Remove pan from heat, return all chicken 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 tomato, salad leaves and a drizzle of rice wine vinegar and olive oil to the tray. Toss to coat. Season with salt and pepper.