Preheat your oven to 200°C. Cut the potato into wedges the size and width of your index finger (no need to peel). Pop the wedges on a large baking tray. Drizzle over some oil, a pinch of salt and half the dried thyme. Give your tray a shake to ensure even coating. Roast on the top shelf of your oven for 30-35 mins.

Pop the broccoli florets onto another baking tray. Drizzle with oil and a pinch of salt and pepper. Leave to the side. 15 mins before the wedges are ready, add the broccoli to the oven to roast on the middle shelf for the final 15 mins. Pull the basil leaves from their stalks and roughly chop (discard the stalks).

Meanwhile, lay one of the chicken breasts between two sheets of clingfilm. Bash with the bottom of a pan until 2cm thick all over. Repeat with the other breast(s). Pop the flour in a mixing large bowl with the garlic salt, remaining thyme and a pinch of pepper. Add the chicken and mix together with your hands. Ensure the chicken is well coated. Shake off any excess flour. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!

Heat a glug of oil in a large frying pan on medium high heat. Once the oil is nice and hot, lay in the chicken breasts (you can do this in batches if your pan isn't big enough, you want them in a single layer). Cook until golden and cooked through, 4 mins on each side, then remove to a chopping board and cover with foil. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While your chicken is cooking, pour the chopped tomatoes with basil into a small saucepan. Season well with pepper and pop on medium-high heat. Bring to the boil, then reduce the heat slightly and simmer until thickened, 8-10 mins. Taste, and add a pinch of salt or more pepper if necessary. Remove from the heat.

When everything is ready, slice the chicken into 1cm wide strips and serve on plates with the wedges and broccoli alongside and the sauce on top. Enjoy!