Chicken Tenders & Cheesy Garlic Sauce

• Meanwhile, peel potato and cut into large chunks. • Half-fill a large saucepan with the boiled water, then heat over high heat. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to pan. Add the butter and the milk, then season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

Little cooks: Get those muscles working and help mash the potato!

• Thinly slice carrot into half-moons. Finely chop garlic. Set aside. • In a medium bowl, combine Aussie spice blend (see ingredients) with a pinch of pepper and a drizzle of olive oil. Add chicken tenderloins, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, until softened, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken until browned and cooked through, 3-4 minutes each side. • Transfer to a plate.

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

• Wipe out frying, then return to medium heat with a drizzle of olive oil. Roughly chop parsley. • Cook remaining garlic until fragrant, 30 seconds. • Add light cooking cream, parsley, grated Parmesan cheese and chicken-style stock powder. Stir to combine, then stir in any chicken resting juices and a pinch of pepper. • Reduce heat to low. Simmer until thickened slightly, 1 minute.