Ingredients

Step by step

1. Preheat the oven to 220°C, fan 200°C, gas 7. Cook the sweet potatoes in boiling water for 2 minutes. Add the cauliflower and cook for a further 2 minutes then drain well. Tip the sweet potatoes and cauliflower onto a baking tray and toss with 1 tablespoon of the olive oil, the cumin seeds, salt and some freshly ground black pepper. Roast for 20 minutes until crispy.
2. Meanwhile, bash the chicken breasts between 2 sheets of baking paper or clingfilm until they are an even thickness of about 1cm. Season the flour well and coat the chicken in the flour, shaking off the excess.
3. Heat the remaining 1 tablespoon of oil in a nonstick frying pan and brown the chicken for 3 minutes on each side or until cooked through. Set aside, loosely covered with foil, while you make the sauce.
4. Add the chicken stock, lemon juice and olives to the same pan, and bubble to reduce by almost half. Gradually whisk in the butter until the sauce has a coating consistency. Return the chicken to the pan for 3-4 minutes to warm through, spooning over the sauce.
5. Serve the chicken and sauce with the roasted veg and garnish with the chopped coriander.