Mustard-Thyme Chicken & Chorizo Topping

• While potato is roasting, finely chop garlic. • Destem and roughly chop silverbeet. • Trim woody ends of asparagus. • Pick thyme leaves. • Zest lemon to get a generous pinch, then slice into wedges. • Roughly chop mild chorizo (see ingredients). • In a small bowl, combine garlic aioli, lemon zest and a squeeze of lemon juice. Set aside.

• In a medium bowl, combine Dijon mustard, garlic, thyme and a drizzle of olive oil. Season, then add chicken breast, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 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 chicken is baking, return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chorizo, stirring occasionally, until golden, 2-3 minutes. Transfer to a small bowl.

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