Honey Mustard Sesame Baked Chicken with Kumara Wedges

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Bring a medium pot of salted water to the boil. Cut kumara into 2cm wedges. Toss on first prepared tray with a drizzle of oil and season. Roast for 20 minutes, until tender.
2. Pat chicken dry and cut into steaks by placing your hand flat on top of chicken and using a knife to slice through horizontally. Mix mustard, honey and oil together in one bowl and combine all panko sesame crumb ingredients in another bowl. Coat chicken in honey mustard mixture, then in panko sesame crumb. Place on second tray.
3. Bake chicken (on oven rack above kumara) for 6-7 minutes to start with. Turn oven to high grill and grill a further 2 minutes, until chicken is just cooked and crumb is golden. Set aside to rest for a few minutes before slicing thickly on an angle.
4. Cut broccoli into small florets; chop spinach; peel orange and cut into segments (reserve core). Cook broccoli in pot of boiling water for 2 minutes, drain and set aside.
5. In a large bowl whisk oil and vinegar together. Add cooked broccoli, spinach and orange. Squeeze over any leftover juice from the orange core, toss to combine and season. In a small bowl mix mayonnaise and sweet chilli sauce together (if using).
6. To serve, divide kumara wedges, honey mustard sesame baked chicken and broccoli orange salad between plates. Serve with a dollop of sweet chilli mayo on the side.