• Preheat oven to 220°C/200°C fan-forced. 
• Peel kūmara and cut into bite-sized chunks. 
• Halve Brussels sprouts.
• Place kūmara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Arrange Brussels sprouts cut side down.
• Roast until tender, 20-25 minutes. Set aside to cool slightly. 

TIP: The Brussels sprouts will char slightly, this adds to the flavour!
TIP: If your oven tray is crowded, divide between two trays.

• While the veggies are roasting, roughly chop baby leaves.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine mild Caribbean jerk seasoning with a drizzle of olive oil. Add chicken breasts and toss to coat. 

• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). 

TIP: Chicken is cooked when it's no longer pink inside.

• In a medium bowl, combine roasted kūmara, Brussels sprouts, baby leaves and a drizzle of white wine vinegar and olive oil with a pinch of salt and pepper. Toss to coat.

• Slice chicken.
• Divide Brussels sprouts and roasted kūmara medley and Caribbean chicken between plates to serve. Enjoy!