Preheat the oven to 200°C/180°C fan. Peel and slice the onions finely. Heat a drizzle of oil in a pan over a high heat. Once hot, add the butter and the onions. Fry the onions with a pinch of salt for 3-4 min until lightly browned. Reduce the heat to low and cook, over a very low heat, stirring occasionally, for 10 min further or until the onions have fully softened and caramelised. Don't rush this step!

Meanwhile, grease or line a baking dish. Place the chicken breast in the baking dish and sprinkle with the chilli flakes (spicy!), oregano, garlic powder, salt and pepper. 

Once ready, divide the caramelised onions among the chicken breasts. Boil the measured water and dissolve the chicken stock cube in it. Pour the stock into the baking dish. Grate the Parmesan. Top the chicken with the grated Parmesan and mozzarella. Bake for 20 min or until the chicken is cooked through and the cheese is golden.

Meanwhile, peel and finely slice the carrots. Separate the broccoli into florets. Chop the parsley.

Bring a small amount of water to a boil in a pan with a lid. Once boiling, add the carrots, broccoli and salt. Mix well and cover with a lid. Cook over a low heat for 6-7 min or until the vegetables are tender. Drain and fold in the chopped parsley.

Serve the onion chicken with the steamed vegetables (see pro tip and tips for fussy eaters) on the side.