Chicken Pizzaiola with Potato Wedges and Veggies

Heat oven to 200°C. Cut Dutch cream potatoes into wedges and toss with olive oil, salt and pepper. Lay in a single layer on a lined baking tray. Cook for 20-25 minutes until tender and golden.

Peel and slice carrot. Trim tops from sugar snap peas. Cut broccoli into florets. Pick basil leaves, discard stems. Put a pot of water on to boil for Step 5.

Heat a frypan over medium-high heat. Add a drizzle of oil and seal the chicken on both sides for 1-2 minutes. Add the tomato sugo, half a cup of water and half the basil. Simmer over medium heat for 10 minutes or until sauce has thickened and chicken is cooked through.

Top chicken with remaining basil and grated pizza cheese and place in the oven for 4-5 minutes until golden and bubbling.

Add veggies to boiling water and cook for 4-5 minutes or until cooked to your liking. Drain and season to taste.

Serve the chicken with the wedges and veggies.

Heat oven to 200°C. Cut Dutch cream potatoes into wedges and toss with olive oil, salt and pepper. Lay in a single layer on a lined baking tray. Cook for 20-25 minutes until tender and golden.

Peel and slice carrot. Trim tops from sugar snap peas. Cut broccoli into florets. Pick basil leaves, discard stems. Put a pot of water on to boil for Step 5.

Heat a frypan over medium-high heat. Add a drizzle of oil and seal the chicken on both sides for 1-2 minutes. Add the tomato sugo, half a cup of water and half the basil. Simmer over medium heat for 10 minutes or until sauce has thickened and chicken is cooked through.

Top chicken with remaining basil and grated pizza cheese and place in the oven for 4-5 minutes until golden and bubbling.

Add veggies to boiling water and cook for 4-5 minutes or until cooked to your liking. Drain and season to taste.

Serve the chicken with the wedges and veggies.

Heat oven to 200°C. Cut Dutch cream potatoes into wedges and toss with olive oil, salt and pepper. Lay in a single layer on a lined baking tray. Cook for 20-25 minutes until tender and golden.

Peel and slice carrot. Trim tops from sugar snap peas. Cut broccoli into florets. Pick basil leaves, discard stems. Put a pot of water on to boil for Step 5.

Heat a frypan over medium-high heat. Add a drizzle of oil and seal the chicken breast on both sides for 1-2 minutes. Add the tomato sugo, 1/4 cup of water and half the basil. Simmer over medium heat for 10 minutes or until sauce has thickened and chicken is cooked through.

Top chicken with remaining basil and grated pizza cheese and place in the oven for 4-5 minutes until golden and bubbling.

Add veggies to boiling water and cook for 4-5 minutes or until cooked to your liking. Drain and season to taste.

Serve the chicken with the wedges and veggies.

Heat oven to 200°C. Cut Dutch cream potatoes into wedges and toss with olive oil, salt and pepper. Lay in a single layer on a lined baking tray. Cook for 20-25 minutes until tender and golden.

Peel and slice carrot. Trim tops from sugar snap peas. Cut broccoli into florets. Pick basil leaves, discard stems. Put a pot of water on to boil for Step 5.

Heat a frypan over medium-high heat. Add a drizzle of oil and seal the chicken breast on both sides for 1-2 minutes. Add the tomato sugo, 1/4 cup of water and half the basil. Simmer over medium heat for 10 minutes or until sauce has thickened and chicken is cooked through.

Top chicken with remaining basil and grated pizza cheese and place in the oven for 4-5 minutes until golden and bubbling.

Add veggies to boiling water and cook for 4-5 minutes or until cooked to your liking. Drain and season to taste.

Serve the chicken with the wedges and veggies.

Heat oven to 200°C. Cut Dutch cream potatoes into wedges and toss with olive oil, salt and pepper. Lay in a single layer on a lined baking tray. Cook for 20-25 minutes until tender and golden.

Peel and slice carrot. Trim tops from sugar snap peas. Cut broccoli into florets. Pick basil leaves, discard stems. Put a pot of water on to boil for Step 5.

Heat a frypan over medium-high heat. Add a drizzle of oil and seal the chicken breast on both sides for 1-2 minutes. Add the tomato sugo, 1/4 cup of water and half the basil. Simmer over medium heat for 10 minutes or until sauce has thickened and chicken is cooked through.

Top chicken with remaining basil and grated pizza cheese and place in the oven for 4-5 minutes until golden and bubbling.

Add veggies to boiling water and cook for 4-5 minutes or until cooked to your liking. Drain and season to taste.

Serve the chicken with the wedges and veggies.

Heat oven to 200°C. Cut Dutch cream potatoes into wedges and toss with olive oil, salt and pepper. Lay in a single layer on a lined baking tray. Cook for 20-25 minutes until tender and golden.

Peel and slice carrot. Trim tops from sugar snap peas. Cut broccoli into florets. Pick basil leaves, discard stems. Put a pot of water on to boil for Step 5.

Heat a frypan over medium-high heat. Add a drizzle of oil and seal the chicken breast on both sides for 1-2 minutes. Add the tomato sugo, 1/4 cup of water and half the basil. Simmer over medium heat for 10 minutes or until sauce has thickened and chicken is cooked through.

Top chicken with remaining basil and grated pizza cheese and place in the oven for 4-5 minutes until golden and bubbling.

Add veggies to boiling water and cook for 4-5 minutes or until cooked to your liking. Drain and season to taste.

Serve the chicken with the wedges and veggies.