• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm wide wedges (no need to peel).
• Pop onto a large (lined) baking tray. Drizzle with oil and season with BBQ rub, salt and pepper. Toss to coat.
• Spread out in a single layer and roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, trim the carrot and halve lengthways (unpeeled). Slice widthways into ½ cm semicircles.
• Peel and grate the garlic (or use a garlic press).
• Place a hand on top of the chicken breast. Slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• Place a pan over high heat with a drizzle of oil.
• Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
• Add the broccoli and carrot to the pan. Season with salt and pepper.
• Cook until slightly charred, 4-5 mins, then add the garlic and fry until fragrant, 1 min.
• Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Once cooked, remove from the pan and cover to keep warm.

• Return the pan to medium-high heat with a drizzle of oil. 
• When hot, add the chicken steaks and season with salt and pepper.
• Cook through, 3-6 mins on each side (cook in batches if your pan is getting crowded). IMPORTANT: Chicken is cooked when no longer pink in the middle.

• When the chicken is cooked, add a splash of water and a knob of butter (if you have any) to the pan.
• Once the butter has melted, remove the pan from the heat.
• Add the BBQ sauce and chipotle paste to the pan.
• Use a spoon to coat the chicken in the sauce.

TIP: Add a splash of water if the sauce becomes too thick.

• Plate up the BBQ chicken with the veg and wedges alongside.
• Drizzle over any sauce remaining in the pan.