Mustard-Thyme Chicken & Chorizo Topping

While the potato is baking, finely chop the garlic. Destem and roughly chop the silverbeet leaves. Trim the woody end of the asparagus. Pick the thyme leaves. Finely zest the lemon to get a generous pinch and slice into wedges. Roughly chop the mild chorizo. In a small bowl, combine the mayonnaise, lemon zest and a squeeze of lemon juice. Set aside.

In a medium bowl, combine the Dijon mustard, garlic, thyme and a drizzle of olive oil. Season. Add the chicken breast and toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to a second lined oven tray and bake until cooked through, 8-12 minutes. Set aside to rest.

TIP: The chicken is cooked when it's no longer pink inside.

While the chicken is in the oven, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chorizo, stirring occasionally, until golden, 2-3 minutes. Transfer to a small bowl and set aside.

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil and a dash of water. Cook the asparagus, tossing, until just tender, 4-5 minutes. Add the silverbeet and cook until softened, 1-2 minutes. Season.