Thyme Chicken with Maple Roasted Kumara Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss kumara and broccoli with maple syrup and olive oil on prepared tray. Season with salt and pepper and roast for 20–25 minutes, until slightly caramelised. Turn once during cooking and set aside to cool slightly.
3. Toss spinach and sesame seeds in a large bowl and set aside. Trim woody ends off asparagus/trim ends off beans and cut into thirds. Set aside.
4. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of the chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Season with salt. When veggies have 15 minutes cook time remaining, cook thyme chicken.
5. Heat half the butter, half the thyme and a drizzle of olive oil in a fry-pan on medium-high heat. Cook chicken, in batches, for about 2 minutes each side (depending on thickness), until golden and cooked through. Set aside, covered with foil, to rest. Repeat with remaining chicken, butter and thyme.
6. When veggies have 8 minutes cook time remaining, toss asparagus/beans on second prepared tray with a drizzle of olive oil. Season and roast for about 8 minutes, until tender. Toss kumara and broccoli with cooked asparagus/beans and a drizzle of extra-virgin olive oil in bowl with salad just before serving. Season. Slice chicken thickly on an angle.
7. Place maple roasted kumara salad on a big serving platter and top with slices of thyme chicken. Divide maple roasted kumara salad and thyme chicken between plates.