Ginger & Lemongrass Chicken

While the veggies are roasting, zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the ginger lemongrass paste, sesame oil blend (see ingredients), lemon zest, soy sauce, brown sugar and a squeeze of lemon juice. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

When the veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.

TIP: Chicken is cooked through when it is no longer pink inside.

Return the pan to a medium-high heat, then add the gingerlemongrass mixture and butter. Cook until bubbling, 2-3 minutes. Return the chicken (including any resting juices) to the pan, turning to coat.

Add the baby spinach leaves and a drizzle of rice wine vinegar to the roasted veggies. Gently toss to combine.