Peri-Peri Chicken & Roast Rainbow Veg Toss

• Meanwhile, place your hand flat on top of each chicken breast and slice 
through horizontally to make two thin steaks.
• In a medium bowl, combine peri-peri seasoning, a drizzle of olive oil and a 
pinch of salt. Add chicken steaks, turning to coat.
• When the veggies have 10 minutes remaining, heat a large frying pan over 
medium-high heat with a drizzle of olive oil.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in 
batches if your pan is getting crowded). 

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

• Once roasted veggies are done, halve snacking tomatoes.
• To the tray with roasted veggies, add baby spinach leaves, snacking 
tomatoes and a drizzle of white wine vinegar. Toss to coat and season to 
taste with salt and pepper.