Chicken Tenders & Cheesy Garlic Sauce

• While sweet potato is cooking, chop broccoli (including the stalk!) into small florets. 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 broccoli and carrot with a good splash of water, tossing, until softened, 5-6 minutes. • Add half the garlic and cook until fragrant, 1 minute. • Season with salt and pepper. Transfer to a bowl and cover to keep warm.

• 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 pan, then return to medium heat with a drizzle of olive oil. • Cook remaining garlic until fragrant, 30 seconds. • Add light cooking cream, 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.