Creamy Honey Mustard Chicken Breast

Cook the sweet potato in the boiling water for 5 minutes. Place a colander (or steamer basket) on top of the saucepan, then add the carrot. Cover with a lid and steam until the carrot has softened, 7 minutes. Add the snow peas to the colander and contine to cook, until the veggies are tender and the sweet potato is easily pierced with a knife, 3 minutes.

While the sweet potato is cooking, place your hand flat on top of each 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. Add the chicken steaks in batches and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest.

Transfer the carrot and snow peas to a medium bowl. Drizzle with olive oil, then season to taste. Cover to keep warm. Drain the sweet potato and return to the saucepan. Add the butter and milk, then season generously with salt. Mash until smooth. Stir through the chives (reserve some for garnish!), then cover to keep warm.

Wipe out the excess oil from the frying pan, then return to a low heat. Cook the garlic, stirring, until fragrant, 1 minute. Add the light cooking cream, wholegrain mustard, honey and chicken-style stock powder. Stir to combine, then return the chicken (plus any resting juices) to the pan, turning to coat. Simmer until thickened, 2 minutes. Season to taste.

TIP: Add a little less mustard if you find it strong!