Ingredients:

4 chicken breasts cut into strips
8 medium sized potatoes
1 red pepper
1 yellow peppersalt and pepper to season
Salad leaves
Oil

For the marinade:

Juice of ½ lemon (1 tablespoon)
1 tbsp virgin olive oil
3 tbsp sherry or white wine
1 clove garlic crushed
4 dsp Tracklements Chilli Jam

Directions:

Pre heat oven to 180°C/350°F/gas mark 4

Mix all the marinade ingredients together in a deep dish and then marinate the chicken in the mixture for a minimum of an hour.

Meanwhile, cut the potatoes into wedges and the peppers into strips, toss them in a little oil in a roasting tin and season.

Roast the vegetables on the top shelf of the oven for approx 25mins or until cooked.

Meanwhile, fry off the chicken with a little oil until browned then cook on the middle shelf of the oven for 10 mins, ensuring it is cooked through.

Put the salad leaves into a serving bowl, add the roasted vegetables and chicken then pour over the juices from the cooked chicken pan. Mix well and serve warm with a Ciabatta.

Serves 4