Mustard-Thyme Chicken & Oregano Potatoes

• Meanwhile, finely chop garlic.
• Roughly chop baby spinach leaves.
• Trim woody ends of asparagus.
• Pick thyme leaves.
• Zest lemon to get a generous pinch, then slice 
into wedges.
• Roughly chop mild chorizo.
• In a small bowl, combine garlic aioli, lemon zest
and a squeeze of lemon juice. Set aside. 
Little cooks: Take charge by combining the aioli, zest 
and juice! 

• In a medium bowl, combine Dijon mustard, garlic, 
thyme and a drizzle of olive oil. Season to taste with 
salt and pepper, 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, 4-6 minutes. Transfer to a small bowl. 

• Wipe out the 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 baby spinach leaves and cook until wilted, 
1-2 minutes. Season to taste.