Lemon Thyme Chicken with Carrot Apple Slaw

Steps

1. Preheat oven to 230°C.
2. Cook kumara Pat kumara dry, spread out on a lined oven tray, drizzle with oil and season. Bake on middleupper oven rack for about 20 minutes, until tender. Turn once during cooking. Turn oven to high grill. Grill kumara for 3-5 minutes, until golden and crispy.
3. Marinate chicken Pat chicken dry and roughly chop thyme leaves. Add both to a medium bowl with lemon zest and toss to combine. Set aside to marinate. Leave lemon and thyme off chicken for fussier little foodies.
4. Prep slaw dressing Peel second lemon and discard peel, remove seeds and finely dice flesh; combine in a medium bowl with honey mustard mayo and curry spice mix. Mix well.
5. Cook chicken Heat a drizzle of oil in a large fry-pan on medium-high heat, cook chicken for 4-5 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest for 2-3 minutes then slice thickly, reserving any resting juices.
6. Prep slaw While chicken cooks, thinly slice lettuce and grate apple and carrot. Place all in bowl with dressing and dates (if using). Toss to coat well.
7. Divide kumara between plates and top with lemon thyme chicken and any resting juices (if desired). Serve slaw on the side