Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, trim the green beans.

Peel and grate the garlic (or use a garlic press).

Cut the lime into wedges (see ingredients for amount).

Sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they’re 1-2cm thick.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.

Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle. 

Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.

Meanwhile, when the potatoes have 10 mins left to cook, add the young pea pods and green beans to the same tray and toss to coat in the oil (add another drizzle of oil if needed).

Roast until tender, 8-10 mins.

Once the chicken is cooked, add the teriyaki sauce, sesame seeds and garlic to the pan. Spoon the mixture over the chicken and cook until sticky, a further 2-3 mins.

​Make kid friendly: If your kids would prefer, sprinkle the sesame seeds on at the end for anyone who wants it, rather than adding to the sauce.

Once cooked, remove the pan from the heat and squeeze over the lime juice.

Serve the chicken between your plates with the roasted veg alongside. Drizzle over any remaining sauce in the pan.

​Make kid friendly: Sprinkle over the sesame seeds if you kept them aside in step 5.

Serve with any remaining lime wedges for squeezing over.