Chicken & Sweet Potato Buddha Bowl

While the sweet potato is roasting, chop the chicken breast into 2cm chunks. Finely chop the garlic (or use a garlic press). In a small bowl, combine the soy sauce (for the chicken), honey and 1/2 the garlic. Set aside. Roughly chop the Asian greens. Roughly chop the coriander. Thinly slice the long red chilli (if using). In a medium bowl, combine the rice wine vinegar with a generous drizzle of olive oil. Season with salt and pepper. Add the shredded red cabbage and toss to coat. Set aside.

In a small bowl, combine the peanut butter, brown sugar, hot water, a good squeeze of lime juice and the soy sauce (for the sauce) using a whisk or fork. Set aside. TIP: Using hot water and a whisk will make the dressing easier to mix. Add a dash more water if you prefer a runnier consistency.

When the sweet potato has 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Once the oil is hot, add the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Add the honey soy mixture and cook, tossing occasionally, until well coated, 1-2 minutes. Transfer to a plate to rest.

Return the pan to a medium-high heat with a drizzle more olive oil. Add the Asian greens and the remaining garlic and cook until slightly wilted and fragrant, 1-2 minutes. Add the soy sauce (for the veg) and stir to combine.