1. Set oven to 200°C. Combine juice from 1/2 lemon, 1 tsp chilli blend, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried thyme, 1 crushed garlic clove and 1 tbsp red wine vinegar, 2 tbsp oil in a bowl.

2. Trim carrots and radishes (halve any larger ones). Slice potatoes into 1cm rounds. Toss with olives in a lined baking dish with half the marinade.

3. Use a sharp knife to make incisions across chicken breast pieces. Place on top of vegetables and rub in remaining marinade. Season tray bake with salt and pepper. Place in oven to roast for 20-25 minutes, or until golden and cooked through.

4. Slice chives and toss with coleslaw, yoghurt and 1/2 tbsp red wine vinegar. Season with salt and pepper.

5. Serve roast vegetables and chicken with a side of slaw.

Tip! Use chilli powder to taste. If you prefer a less creamy coleslaw, toss with 1/2 tbsp vinegar and 1 tbsp olive oil instead.

lemon 1/2
Keens Chilli blend 1-2 tsp
ground cumin 1tsp
smoked paprika 1tsp
dried thyme 1tsp
garlic clove 1
red wine vinegar
 1tbsp

baby carrots 1 bunch
radishes 1/2 bunch
potatoes 1/2 bag
olives 1/2 jar

chicken breast fillet 600g

chives 1/3 bunch
coleslaw 1/2 bag
natural yoghurt 1/2 tub

From your pantry: oil (for cooking), salt & pepper