• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Pick the rosemary leaves and roughly chop (discard the stalks).
• Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
• Pop the chips onto a large (lined) baking tray. Toss with rosemary, salt, pepper and a drizzle of oil. Spread out in a single layer.
• Bake on the top shelf of the oven until golden, 25-30 mins. Turn the tray halfway through. 

TIP: Use two baking trays if necessary.

• Halve the cabbage, cut out and discard the tough core, then thinly slice.
• Halve, peel and thinly slice the onion.
• Place your hand flat on top of the chicken and slice through horizontally to make two thin steaks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.

• Place a pot over medium-high heat with a drizzle of oil.
• Add onion and cabbage and cook until softened, stirring occasionally, 5-6 mins. 
• Stir in vinegar, mustard, 1 tsp sugar (per 2P) and a pinch of salt.
• Reduce heat to low, cover, and cook until cabbage is tender, about 10-12 mins.
• Once cooked, taste and season with salt and pepper, if required.

• Place a large pan over medium-high heat with a drizzle of oil.
• When hot, add the chicken steaks and cook through, 3-6 mins each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Remove once cooked.

• Return the pan to medium-high heat.
• Add the balsamic glaze, cranberry chutney, soy sauce and 2 tbsp water (per 2P). Stir to combine.
• Simmer until reduced to a syrupy consistency, about 2-3 mins.
• Remove the pan from the heat.

• Thinly slice the chicken widthways.
• Divide chicken, potatoes, and cabbage between plates. 
• Drizzle the sauce over the chicken to serve.