Succulent chicken breast gets a boost of flavour with our popular Aussie spice blend! 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 large chunks. Cook in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk, the salt and grated Parmesan cheese. Mash until smooth. Cover to keep warm.
While the potato is boiling, slice the carrots into thin sticks. 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 Aussie spice blend 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). Transfer to a plate. TIP: The chicken is cooked through when it's no longer pink inside.
Return the frying pan to a medium 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, Aussie chicken and garlic veggies between plates. Spoon over the creamy pesto sauce to serve.