Paprika Chicken With Waxy Potatoes & Citrus Salad

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Add your chicken to a clean chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Sprinkle your ground paprika over the flattened chicken and season with a generous pinch of salt and pepper

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

Once hot, add the seasoned chicken and cook for 5-6 min on each side or until golden and cooked through (no pink meat!)

Once cooked through, add a knob of butter to the pan and turn the chicken until it is coated – this is your paprika chicken

Tip: Cooking for 5? You may need to do this in batches!

Chop your waxy potatoes in half

Add the chopped potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Once the potatoes are fork-tender, add a knob of butter and a pinch of salt and pepper

Combine your mayo, sriracha (can't handle the heat? Go easy!) and the juice of half your orange[s] – this is your spicy citrus mayo

Chop your tomato[es] into wedges

Peel the remaining orange[s] and slice into segments

Wash your salad, then pat dry with kitchen paper

Combine your white wine vinegar with a drizzle of olive oil and a pinch of salt and pepper in a large bowl – this is your dressing

Add your salad, tomato wedges and orange segments to the dressing and gently toss it all together – this is your tomato & orange salad