Grilled Chicken Breast

Add the potato to a large bowl and drizzle with olive oil and season with salt and pepper. Add sweet paprika to the potatoes and mix well. Line a baking tray with baking paper and spread over the potatoes. Roast in the oven for 25-30 minutes, or until golden.

Line a second baking tray with baking paper and place the sliced capsicums on the bottom of the tray and drizzle with olive oil and salt and pepper. Heat a large frying pan with a drizzle of olive oil to the pan. Season the chicken breast on both sides with salt and pepper, place into the pan and cook for 2-3 minutes on each side, or until the chicken is golden brown.

Place the chicken on top of the capsicums and roast in the oven for 15 minutes, or until the chicken is cooked through. TIP: Chicken is cooked when the centre is completely white.

In a small bowl, mix in the mint, parsley, garlic, 1 tsp of lemon zest, 2 tbs of olive oil, 1 tbs of lemon juice for and salt and pepper for two people. If making for four people, combine mint, parsley, garlic, 2 tsp of lemon zest 4 tbs of olive oil, 2 tbs of lemon juice and salt and pepper. TIP: This should look like a thick herb paste.