Hummus Crusted Chicken

Add the sweet potato, rosemary and 1/2 the garlic to a prepared oven tray with 1/2 the olive oil. Season with salt and pepper and toss to coat in the olive oil. Bake for 20-25 minutes, or until tender and golden.

Lay the free range chicken thigh out on the second prepared oven tray. Season with salt and pepper and top with the hummus. Spread the hummus over the chicken using a pastry brush or spoon until completely covered. Transfer to the oven and bake for 20 minutes, or until cooked through. Swap the two oven trays half way through cooking to allow both the chicken and sweet potato to brown.

To get the top of the chicken extra golden, preheat the grill to high and cook the chicken under the grill for 5 minutes after it has finished baking.

Meanwhile, chop the broccoli into florets and roughly chop the stalk. Slice the zucchini into 0.5 cm thick circles.

Heat the remaining olive oil in a large frying pan over a medium-high heat. Add the broccoli and the zucchini and cook for 5 minutes, or until softened. Add the remaining garlic and cook for 1 minute, or until fragrant. Add the salt-reduced soy sauce and cook for a further 2 minutes, or until the liquid has evaporated.