Caramelised Onion & Fetta Chicken

While the potato is roasting, thinly slice the brown onion. Trim the green beans and cut in half. Thinly slice the zucchini into half-moons. Finely chop the garlic (or use a garlic press). Roughly chop the walnuts.

Place your hand flat on top of each chicken breast and cut through horizontally, without slicing all the way through. Open the chicken up like a book. Rub the chicken with a drizzle of olive oil and a pinch of salt and pepper. Heat a medium frying pan over a high heat. When the pan is hot, add the chicken and cook until browned, 2 minutes each side (the chicken will continue cooking in step 4!). Transfer to a second oven tray lined with baking paper.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 4-5 minutes. Reduce the heat to medium and add the balsamic vinegar, brown sugar and water and cook until dark and sticky, 3 minutes. Remove from the heat, add a pinch of chilli flakes (if using) and stir to combine. Season with a pinch of salt and pepper. Top the chicken with the onion and crumble over the fetta. Bake until the fetta is lightly browned and the chicken is cooked through, 3-4 minutes.

Wash the frying pan, then return to a mediumhigh heat with a drizzle of olive oil. Add the green beans and zucchini and cook, tossing, until almost tender, 4-5 minutes. Add the garlic and walnuts and cook until fragrant, 2 minutes. Season to taste with salt and pepper.