Honey and Mustard Chicken with Potato Salad and Asparagus

Steps

1. Cook potatoes Preheat oven to 230ºC. Dice potatoes 2cm and add to a medium pot. Cover with hot tap water and season. Remove mint leaves from stalk and add stalks to pot with potatoes. Cover with a lid and cook for about 25 minutes, or until tender.
2. Prep veggies Cut courgette in half lengthways and slice 1cm; cut cherry tomatoes in half; roughly chop mint and set aside for serving.
3. Potato salad Add peas and courgette to pot with potatoes for final 2 minutes of cook time, until greens are bright green and tender. Drain well and discard mint stalk. Transfer to a large bowl along with tomatoes and mayonnaise. Toss to combine and season to taste.
4. Prep and marinate chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Place in a medium bowl with mustard, honey and a drizzle of oil. Season and mix to coat.
5. Cook chicken and asparagus Trim asparagus and toss with a drizzle of oil on a lined oven tray. Season. Place chicken beside asparagus on tray and cook for 10-12 minutes, or until chicken is cooked through and asparagus is tender. Thickly slice chicken before serving.
6. To serve Divide warm potato salad and asparagus between plates, top with sliced chicken and sprinkle over mint (optional adults).