• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Chop the potatoes into 2cm wide wedges (no need to peel).
• Pop onto a large (lined) baking tray. Drizzle with oil and season with 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.

• Cut broccoli into florets. Halve larger florets.
• Halve, peel and thinly slice onion.
• Peel and grate garlic (or use a garlic press).
• Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks.

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

• Place a pan over a high heat with a drizzle of oil (give it a wipe if you like). 
• Add the broccoli and onion and season with salt and pepper.
• Fry until tender and slightly charred, 2-3 mins then add garlic and fry for 1 min.
• Add a splash of water and immediately cover with a lid or some foil. Cook until the broccoli is tender, 4-5 mins.
• 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 each side (cook in batches if your pan is getting crowded). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

• Meanwhile, in a small bowl mix the BBQ sauce, honey and 25ml water (double for 4p). Stir to combine.
• When the chicken is cooked, add the BBQ sauce to the pan with a knob of butter if you have any.
• Carefully use a spoon to baste the chicken in the BBQ sauce.

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