Double Sweet & Sticky Plum Chicken

• Place onion, carrot and sweet potato on a lined oven tray. • Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine sweet soy seasoning, chicken, a drizzle of olive oil and a pinch of salt and pepper.

• When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken, in batches, until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Add plum sauce, turning to coat, 1 minute.

TIP: The marinade will darken and caramelise, this adds to the flavour! TIP: The chicken is cooked through when it's no longer pink inside.

• When the veggies are done, add tomato, baby spinach leaves and a drizzle of vinegar and olive oil to the tray. Toss to coat. Season with salt and pepper.