Chicken Breast Flatbread in sweet and sour

Prep everything first: chop the aromatics, measure the sweet and sour elements, and pat the chicken breast dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken breast. Roast in the hot oven, turning halfway, until golden at the edges and tender.

Stir in the black vinegar and the rest of the sweet and sour flavours, letting them cook out for a minute until fragrant.

Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.