Sticky Thyme & Caramelised Onion Chicken

While the fries are baking, roughly chop the tomato. Grate the carrot (see ingredients). Pick the thyme leaves. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. In a small bowl, combine the onion chutney and thyme, then season with salt and pepper. Set aside. In a medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the chicken steaks and turn to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Set aside on a paper towel-lined plate. TIP: The chicken is cooked when it is no longer pink inside.

While the chicken is resting, combine the white wine vinegar and a drizzle of olive oil in a large bowl. Season. Add the mixed salad leaves, tomato and carrot. Set aside.

Return the frying pan to a medium-high heat. Cook the onion chutney mixture, the butter, any chicken resting juices and a splash of water until slightly reduced, 1 minute. Remove from the heat, then return the chicken to the pan and turn to coat in the glaze.