Chicken & Creamy Chive Sauce

While the wedges are roasting, thinly slice the zucchini into half-moons. Thinly slice the carrot into half-moons. Finely chop the garlic. Finely chop the chives.

Place your hand flat on top of each chicken breast and use a sharp knife to 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 the chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate and cover to keep warm.

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

Return the frying pan to a medium-high heat, with another drizzle of olive oil, if needed. Add the zucchini and carrot. Season, then cook, stirring, until just tender, 4 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a plate.

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

TIP: Add any chicken resting juices to the sauce for extra flavour!