• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.

Little cooks: Take the lead by tossing the potato!

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a large bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken and toss to coat.
• When the potato has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken, until browned and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• Remove pan from heat, then add sweet chilli sauce and the soy sauce, turning chicken to coat.

• Meanwhile, thinly slice cucumber into rounds.
• In a second medium bowl, combine shredded cabbage mix, cucumber, the 
sesame oil and a drizzle of vinegar. Season to taste. 

Little cooks: Help toss the slaw! 

• Slice chicken.
• Divide sweet-soy chicken, cucumber salad and roast potato chunks between plates to serve. Enjoy!