• Preheat oven to 240°C/220°C fan-forced. 
• Trim green beans.
• Cut potato into bite-sized chunks.
• Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with 
savoury seasoning, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.  

• Meanwhile, season chicken breast generously with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, until browned, 2 minutes each side.
• Transfer chicken to a baking dish and bake until cooked through, 12-14 minutes.
• In the last 5 minutes of cook time, spoon tomato sugo (see ingredients) over chicken, sprinkle with shredded Cheddar cheese and bake until cheese is melted and golden. 

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

• While chicken is baking, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook green beans until tender, 4-5 minutes. 
• Season to taste with salt and pepper. 

• Divide parmi-style chicken, roasted potatoes and sautéed green beans 
between plates to serve. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to this recipe, roughly chop 
roasted almonds and sprinkle over green beans. Top chicken with basil pesto. Tear over parsley to serve.