Chicken with zest, slaw on the side

This chicken dish is complemented by roasted kumara, with sesame seeds for extra crunch.

1 teaspoon onion powder 1 teaspoon salt 600g chicken tenderloins, or chicken breasts sliced into 2cm strips

Preheat oven to 220 degrees Celsius. Line an oven tray with baking paper. Toss kumara on prepared tray with a drizzle of oil. Season with salt and pepper and roast for about 25 minutes, until golden and tender. Turn once during cooking.

While kumara is cooking, prepare carrot slaw. Finely slice bok choy and grate carrots. Place both in a large bowl with mayonnaise, mustard, baby spinach and lemon juice. Toss to combine and season to taste with salt and pepper. Set aside.

In another large bowl, combine lemon zest, honey, soy sauce, garlic powder, ginger, lemon pepper, onion powder and salt. Add chicken and toss to coat.

Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for about 1 minute each side, until browned (they don’t need to be cooked through at this stage). Remove from pan and set aside.

Once kumara has finished cooking, remove tray from oven and place chicken on top of kumara. Sprinkle sesame seeds over kumara and chicken and return to oven to cook for about 5 minutes, until chicken is cooked through.

To serve, divide sesame kumara between plates and top with lemon garlic chicken. Serve carrot slaw on the side.

MY FOOD BAG Roast kumara and carrot slaw are perfect to go with the lemon chicken.