Mediterranean Chicken & Zesty Potato Wedges

• Meanwhile, thinly slice red onion.
• In a small 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 tomatoes 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 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 and add the honey and a splash of water, turning to coat.

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