Preheat your oven to 200°C.

To a bowl add the tomato paste, sea salt, smoked paprika, peri peri spice mix and 1 tbs olive oil. Mix until combined and set aside. Place the chicken breasts flat on a chopping board and using a sharp knife score each breast 4-5 times. Make sure the cut isn’t too deep, you want the chicken breasts to remain in one piece. Add both chicken breasts to the tomato spice mix and coat each breast well, then set aside.

Add the sliced red onion, red capsicum, yellow capsicum and zucchini to a large roasting tray, drizzle with 1 tbs olive oil, toss together and then spread out onto the roasting tray. Pop the chicken breasts on top and bake in the oven for 30 minutes.

Remove the chicken from the oven, allow to rest for 10 minutes, then using 2 forks shred both chicken breasts into small pieces and mix everything in the pan together until combined.

I like to serve the chicken in cos lettuce leaf cups topped with home made guacamole and grated organic cheddar cheese.

This chicken is also delicious served cold tossed through a salad with some coriander, spinach, avocado and roasted almonds.