Teriyaki chicken with sweet potato wedges and slaw

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the sweet potato wedges into a roasting tray with 1 tbsp oil and salt and pepper, then toss to coat. Roast for 25-30 minutes, turning once. 
2. Meanwhile, put the chicken breasts between 2 sheets of baking paper and, using a meat tenderiser or rolling pin, bash until flattened. Put in a non-metallic bowl with the teriyaki sauce, juice of 1 lime and the remaining oil. Set a griddle pan over a medium heat. 
3. While the griddle pan is heating up, combine the cabbage, carrots and coriander in a bowl. Mix the remaining lime juice with the yogurt, then stir into the slaw ingredients. 
4. Put the chicken breasts on the griddle pan and fry on a medium heat for 5 minutes on each side until charred and cooked through (you’ll probably need to do this in 2 batches – keep the cooked ones warm on a plate covered with foil). Serve with the slaw and sweet potato wedges.