• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Halve the potatoes lengthways, quartering any larger pieces. Pop onto a lined baking tray.
• Trim the carrot then halve lengthways (no need to peel). Chop widthways into 2cm chunks. Pop onto the tray with the potatoes.
• Toss with salt, pepper and a drizzle of oil. Spread out in a single layer and arrange the potatoes cut-side down. 
• Roast on the top shelf of the oven until fork tender, 25-35 mins.

• Trim the tip of the broccoli. Cut head into florets and stem into 2cm pieces.
• Peel and grate the garlic (or use a garlic press).
• Place the chicken on a board and one at a time, sandwich each breast between two pieces of baking paper or (cling film). 
• Bash with the bottom of a pot until it’s 1-2cm thick. 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.

• Toss the chicken in a drizzle of oil, half the Italian herbs (double for 4p), and the chilli flakes (use less if you don't like spice).
• Season with salt and pepper. 
• Transfer chicken to a separate lined baking tray.

• Spread the tomato paste over each chicken breast, then sprinkle over the cheese. 
• Bake until chicken is cooked through and cheese is melted and golden, 15-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Meanwhile, place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the broccoli and fry until starting to char, 2-3 mins.
• Stir in the garlic, lower the heat to medium and cook for 1 min. 
• Add a splash of water, cover and cook until tender, 4-5 mins.
• Once cooked, stir through the spinach and allow to wilt. Season to taste with salt and pepper. Remove the pan from the heat.

• Divide cheesy tomato chicken melts between plates.
• Serve with roast veg and garlicky greens.