Serves 2

• Turn on oven and heat to 220°C
• Place two squares of aluminium foil on a flat surface and place a chicken breast in the middle of each. Place a couple of slices of lime & a sprig of coriander on each breast along with a handful of tomatoes. Season with salt and pepper
• Place two spoonfuls of Jamaican Brown Stew Sauce onto each chicken breast then fold the two squares of foil well taking care to seal all edges
• Put onto a baking tray and bake in the oven for approx 40 minutes
• While the chicken has been cooking for 20 minutes bring the new potatoes to the boil in a pan of salted water. Cook until tender and drain
• In a small saucepan heat the remainder of the sauce taking care not to burn
• Remove the baking tray from the oven and carefully open the parcels. Take off the coriander & lime and put onto a plate
• Toss the potatoes with a little butter and serve alongside the chicken. Pour the remaining sauce over the top and serve

• 2 chicken breasts - skin on and lightly scored
• 2 sprigs of coriander
• 1 lime - sliced
• ½ punnet cherry tomatoes - cut into quarters
• 1 jar Levi Roots Jamaican Brown Stew
• New potatoes - washed
• Asparagus
• Aluminium foil