Sesame Chicken with Roasted Potatoes, Coleslaw, and Spinach

Preheat oven to 200°C (390°F). Slice potatoes and sweet potatoes into 1cm rounds, toss with olive oil, garlic powder, salt, and pepper, and spread on a baking tray. Roast for 35–40 minutes, flipping halfway, until golden and caramelized. Season chicken breasts with salt, pepper, and a drizzle of olive oil. Coat the top surface generously with white and black sesame seeds, pressing them firmly to adhere. Place chicken breasts in an oven-safe dish and bake at 190°C (375°F) for 25–30 minutes until cooked through (internal temperature 75°C / 165°F). Do not overbake to keep them moist. While the chicken and potatoes cook, prepare the coleslaw: combine finely shredded white cabbage and grated carrot in a bowl. Mix in chopped dill, mayonnaise or yogurt, lemon juice, salt, and pepper. Toss well and refrigerate until serving. Warm the apple or onion chutney gently in a small saucepan over low heat for 2–3 minutes. Arrange fresh spinach or young romaine leaves on one side of each plate. Slice the rested chicken and place over the greens, then spoon the warm chutney on top. Add a generous portion of roasted potato and sweet potato rounds to the plate alongside a heap of dill coleslaw. Serve immediately. Tip: For extra juicy chicken, brine the breasts in salted water (1 tbsp salt per 500ml water) for 30 minutes before seasoning — this keeps the meat tender and prevents drying out during baking.