Chicken & Cream Sauce

While the sweet potato is roasting, thinly slice the carrot into rounds. Tear the kale leaves from the stem, then roughly chop the leaves. Finely chop garlic (see ingredients).

Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season both sides with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.

TIP: Chicken is cooked through when it's no longer pink inside.

Return frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot, tossing, until tender, 5-6 minutes. Add the garlic and kale and cook until fragrant and softened, 1 minute. Transfer to a plate.

Return the frying pan to a medium-low heat. Add the light cooking cream, chicken-style stock powder and any chicken resting juices. Cook, scraping up any chicken bits from the pan, until slightly thickened, 1-2 minutes. Season to taste.

TIP: If you'd prefer a thinner sauce, add more water, 1 tsp at a time, until desired consistency is reached.