• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and courgette into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, thinly slice chives. Drain the pineapple slices (see ingredients). Roughly chop cucumber. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Creole spice blend, a pinch of salt and a drizzle of olive oil. Add chicken and turn to coat.

• Heat a large frying pan over high heat. Cook pineapple, tossing, until lightly browned, 4-5 minutes. Transfer to a large bowl.

• When the veggie fries have 10 minutes remaining, return the frying pan to medium-high heat. Cook chicken until cooked through, 3-5 minutes each side. • Remove pan from heat, then add the butter and honey, turning chicken to coat. • Transfer to a plate to rest for 5 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

• To the bowl of charred pineapple, add cucumber, shredded cabbage mix and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Toss to combine.

• Slice honey Cajun chicken. • Divide chicken, veggie fries and charred pineapple slaw between plates. Spoon over any remaining sauce from the pan. • Garnish with chives. Serve with garlic dip. Enjoy!