Nan's Chicken & Parmesan Mash

While the potato is cooking, thinly slice the carrot (unpeeled) into batons. Thinly slice the zucchini into half-moons. Finely chop the garlic. Place your hand flat on top of each chicken breast and slice horizontally through to make two thin steaks. In a medium bowl, combine the Nan's special seasoning and a drizzle of olive oil. Add the chicken and toss to coat.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the carrot and zucchini until tender, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Season with salt and pepper and toss to combine. Transfer to a plate and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken steaks, in batches, until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside.

Return the frying pan to a medium-high heat. Add the light thickened cream (see ingredients), basil pesto and any resting juices from the chicken. Stir to combine and simmer until slightly thickened, 1-2 minutes. Season to taste.