Peri-Peri Chicken & Roast Rainbow Veg Toss

• Meanwhile, place your hand flat on top of 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). Transfer to a plate.

• Return frying pan to medium-high heat with a drizzle of olive oil.

• Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. 

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

• Once roasted veggies are done, halve snacking tomatoes.

• To tray with roasted veggies, add baby spinach leaves, snacking tomatoes and a drizzle of white wine vinegar to oven tray. Sprinkle with diced bacon. Toss to coat and season to taste.