Catherine Tyldesley chicken kiev with sweet potato wedges and a chilli and garlic broccoli recipe on Lorraine

Catherine Tyldesley served up tasty chicken Kiev with chilli and garlic broccoli and sweet potato wedges on Lorraine.

The ingredients for the herb butter: 4tbsp unsalted butter, softened at room temperature, 2tbsp fresh parsley, 1tbsp fresh dill, 2 cloves garlic, peeled and minced, ¼ tsp salt and 1/8 tsp black pepper.

For the chicken: 4 chicken breast, skinless, 120g almond flour or rice flour, 120g of quinoa flakes or 90g oats, ¾ tsp salt, ¼ tsp black pepper, ½ tsp garlic powder and 2 large medium free range eggs, beaten.

For the wedges: 4 medium sweet potatoes, cut each potato into 8 wedges and 1tbsp olive oil.

For the broccoli: 1 whole broccoli, broken into florets, 1tbsp olive oil, 1tsp chilli flakes and 2 garlic cloves, peeled and minced.