5-ingredient chipotle chicken sharing board recipe

1. Place the chicken breasts, one at a time, between two sheets of baking paper or clingfilm and gently bash using a rolling pin so they flatten a little.
2. Using a sharp knife, cut 2-3 slashes into each breast. In a large bowl, mix the oil with the chipotle paste and add the chicken. Stir to coat well, then leave to marinate for 15 mins.
3. Meanwhile, blanch the cobettes for 5-6 mins and the broccoli for 2 mins. Drain.
4. Boil the sweet potatoes for 12-15 mins until tender and drain. Leave to stand in the colander for a few mins so that they steam dry.
5. Meanwhile, heat a frying pan or griddle pan to a medium heat and fry the chicken breasts for 6-7 mins each side or until cooked through. You can weigh down the chicken with a sheet of baking paper and a heavy pan, so they get a nice colour. Add a few splashes of water to the pan to deglaze and make a drizzling sauce. Remove the chicken to a plate and allow to rest while you griddle the veg.
6. On a griddle pan, griddle the corn and broccoli until lightly charred, about 3-4 mins.
7. Mash the sweet potato and season. Arrange on a board or platter and top with the charred cob and broccoli, the chicken and the juices from the pan.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.