Cheesy Zucchini Topped Chicken Breast

While the carrot is roasting, peel and chop the potato into 2 cm chunks. Pick and finely chop the parsley leaves. Grate the zucchini and squeeze out the excess liquid with your hands or a paper towel. Add the grated zucchini, flaked Parmesan cheese (use suggested amount) and the chilli flakes (if using) to a medium bowl. Season with a pinch of salt and pepper and drizzle with olive oil. Stir to combine. Slice the lemon into wedges.

Add the potato to the saucepan of boiling water. Cook for 10-15 minutes, or until easily pierced with a knife. Drain and return the potato to the saucepan. Add the milk, butter and salt (see ingredients list) and mash with a potato masher or fork until smooth. Stir through 1/2 the parsley. TIP: Leave the parsley out of the mash if you are not a fan!

Place your hand flat on top of the chicken breast and slice through horizontally, without slicing all the way through. Open up the chicken breast like a book. Place the chicken on the second oven tray lined with baking paper. Rub the chicken with a drizzle of olive oil and a pinch of salt and pepper.

Top the chicken with the zucchini mixture and press down lightly with the back of a spoon. Bake for 8-12 minutes, or until the chicken is cooked through. In the last 2-3 minutes of cook time, increase the oven temperature to 240°C/220°C fan-forced and cook until the zucchini has slightly browned. TIP: Cook times will vary depending on the size of your fillet. TIP: Chicken is cooked when it is no longer pink inside.