Glazed Jerk-Spiced Chicken Breast With Sweet Potato Wedges

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Cut your sweet potato[es] (skin on) into wedges

Add the wedges to a baking tray with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up

Put the tray in the oven for 25 min or until the wedges are tender and starting to crisp

Combine half your jerk paste (you'll use the rest later!) in a bowl with half your white wine vinegar, a drizzle of vegetable oil and a pinch of pepper – this is your jerk marinade

Add your chicken breast portion[s] and give everything a good mix up – this is your marinated chicken

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over medium-high heat

Once hot, add the marinated chicken and cook for 3 min on each side or until lightly browned

Once the chicken is lightly browned, transfer the browned chicken to an oven-proof dish and pour over any excess marinade

Put the dish in the oven for 12-14 min or until cooked through (no pink meat!) and slightly charred – this is your roasted jerk chicken

Combine your carrot & cabbage slaw mix and mayo in a bowl with the remaining white wine vinegar and a pinch of salt and pepper – this is your slaw

Combine your tomato ketchup and the remaining jerk paste in a large clean bowl with 1 tsp [1 1/2 tsp] [2 tsp] sugar, a generous pinch of salt and pepper – this is your jerk glaze

Trim, then slice your spring onion[s]

Once the chicken is slightly charred and cooked through, add the roasted jerk chicken (and any chicken juices!) to the bowl with the jerk glaze

Give it a good mix up – this is your glazed jerk-spiced chicken breast