Mediterranean Chicken & Zesty Potato Wedges

• Meanwhile, thinly slice red onion (see ingredients).
• In a medium bowl, combine the white wine vinegar
and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add it
to pickling liquid. Add enough water to just cover
onion. Set aside.

• While onion is pickling, thinly slice heirloom tomato
lengthways.
• Zest lemon to get a pinch, then slice into wedges.
• Roughly chop parsley.

• Place your hand flat on top of chicken breast and
slice through horizontally to make two thin steaks.
• In a second medium bowl, combine chicken steaks,
Mediterranean seasoning and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Cook chicken steaks until cooked through,
3-6 minutes each side (cook in batches if your pan is
getting crowded).
• Remove pan from heat, then add the honey and a
splash of water, turning to coat.
TIP: The chicken is cooked when it is no longer
pink inside.