Mustard-Thyme Chicken & Chorizo Topping

While the potato is roasting, finely chop the garlic. Destem and roughly chop the silverbeet. Trim the woody ends of asparagus. Pick thyme leaves. Zest the lemon to get a generous pinch, then 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, then add the chicken breast, turning 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 to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest.

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

While the chicken is baking, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chorizo, stirring occasionally, until golden, 2-3 minutes. Transfer to a small bowl.

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