Preheat the oven to 180°C.

Cut potatoes into 2cm cubed chunks. Coat potatoes with oil, place on a baking tray and bake until soft and lightly browned.

Combine paprika and chilli powder on a flat plate. Cut the chicken breast into 3 thin escalopes, then toss in the combined paprika and chilli to lightly coat. Set aside.

Dice avocado and finely slice chilli and chives. Combine avocado, lime juice, chilli and chives in a bowl. Set aside.

Heat a non-stick frypan over high heat. Add beans and cook for 2 minutes. Take the beans out and cook the chicken for 2 minutes on each side until cooked.

Let the chicken sit for 3 minutes, then halve each piece on an angle.

Once chicken and potatoes are ready, serve chicken on roast potatoes, beans and salsa. Enjoy!