This California chicken is coated in a deliciously tangy yet sweet marinade, then topped with cheese, avocado and tomato. A fresh, easy and really tasty meal.
Preheat oven to 200ºC (390ºF) fan bake and line two oven trays with baking paper.
If you are using two chicken breasts, halve them into four thinner steaks. Place in a dish or bowl. Whisk together vinegar, honey, oil, basil, oregano, garlic powder, salt and pepper. Scoop out 4 tablespoons into a small bowl and combine this with the water. Set aside. Pour remaining marinade over the chicken. Leave to marinate while you prepare kumara.
Scrub or peel kumara and cut into wedges. Place on one of the trays. Drizzle with oil and season with salt and pepper. Using your hands, toss to combine and arrange in a single layer. Bake for 20 minutes.
Meanwhile, heat a large frying pan on medium-high. Add chicken (and a few spoonfuls of the marinade) and cook for 1-2 minutes each side, until browned. Remove onto second tray. Reduce heat to medium and add the marinade/water mixture to pan. Simmer until reduced by about half. Set aside.
When wedges have cooked for 20 minutes, place chicken (below wedges) in oven. Bake for 15 minutes, until chicken is cooked and wedges are golden. Top chicken with cheese. Briefly return to oven to melt.
Thinly slice tomato and avocado. Roughly chop basil.
Top chicken with tomato, avocado and basil. Serve with wedges and rocket. Drizzle chicken and rocket with the cooked marinade.
WINE MATCH: Go for a Sangiovese.
GLUTEN-FREE OPTION: This meal is naturally gluten-free.
INGREDIENT SWAPS / NOTES: Feel free to swap the Swiss cheese for any cheese you like. A dollop of aioli makes a nice accompaniment to the wedges.
STORING AND REHEATING: You can leave the chicken in the marinade for 24 hours and cook just before serving. Otherwise, if you know you will have leftovers, leave the cheese off the chicken. Store chicken, wedges and salad separately. Reheat chicken and wedges in the oven or a frying pan. Add cheese and salad just before serving.