Ingredients 4 baking potatoes 2tbsp sunflower oil 1tbsp piri piri seasoning 4 skinless chicken breasts 1 lime, juiced and zested, plus extra wedges to serve 2tbsp honey For the salsa ½ red onion, finely chopped 4 large tomatoes, deseeded and chopped ½ lime, juiced ½ red chilli, finely chopped 2tbsp fresh, chopped coriander

Preheat the oven to gas 6, 200°C, fan 180°C.

Cut the potatoes into thick wedges and place in a roasting tin with the oil. Sprinkle with the piri piri seasoning and roast for 45 minutes.

Meanwhile, place the chicken breasts between clingfilm and bash with a rolling pin until flattened slightly. Put the lime juice and zest, and honey in a large dish. Season to taste and add the chicken and toss to coat. Leave to marinate for 30 minutes while the potatoes are cooking.

To make the salsa, mix the red onion with the tomatoes, lime juice, chilli and coriander and chill until ready to serve.

Heat a griddle pan and cook the chicken for 5-6 minutes on each side until tender and cooked through with no pink showing. Serve with the oven chips, salsa and lime wedges.