Succulent chicken breast gets a boost of flavour with our Nan's special seasoning! Serve up a side of creamy, cheesy mash plus garlicky veggies for a bright and tasty dinner that brings fun and flavour to the table.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain the potatoes and return to the saucepan. Add the butter, milk, the salt and grated Parmesan cheese. Mash with a potato masher or fork until smooth. Cover to keep warm.
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.
Divide the Parmesan mash, Nan's chicken and garlic veggies between plates. Spoon over the creamy pesto sauce to serve. TIP: For the Calorie Smart option, serve with 1/2 the creamy pesto sauce.