Tom Yum Chicken Chop with Roasted Potatoes and Courgette Salad

Ingredient

2 Chicken Thighs, De-boned

4 Russet Potatoes, Cut into 8 pieces each

1 Courgette

Handful of Cherry Tomatoes

1 bottle of Tom Yum Paste

Extra Virgin Olive Oil

Dried Rosemary and Thyme

1 small tub of Plain Yogurt

Method

1. Wash and pat dry Chicken Thighs

2. Scoop 2 tbsp of the Tom Yum Paste and rub it all over the Chicken Thighs

3. Coat the Potatoes with Extra Virgin Olive Oil and 1 tsp each of Dried Rosemary and Thyme

4. Slice up the Courgette and half the Cherry Tomatoes, Combine with the Yogurt and keep in fridge

5. Pre-Heat Oven to 200 Degrees

6. Place the Chicken Thighs on a Pan and Roast together with the Potatoes for 15 mins

7. Assemble the Chicken, Potatoes and Courgette Salad as shown

8. Enjoy!