Seared Chicken & Mashed Potato

• While the potatoes are boiling, trim baby 
broccoli. Halve any thicker stalks of baby 
broccoli lengthways.
• Thinly slice carrot into half-moons. Finely chop 
garlic. Pick and finely chop rosemary. Slice 
lemon into wedges.
• Place your hand flat on top of chicken breast
and slice through horizontally to make two 
thin steaks. 

• Heat a large frying pan over medium-high heat 
with a drizzle of olive oil.
• Add baby broccoli, carrot and a splash of water 
and cook, tossing, until just tender, 5-6 minutes.
• Add half the garlic and cook, tossing, until garlic
is fragrant and veggies are tender, 1 minute.
• Season with salt and pepper and set aside in a 
bowl. Cover to keep warm. 

• Return the pan to medium-high heat with a 
drizzle of olive oil. Season chicken on both sides 
with salt, then add to the pan.
• Cook until cooked through, 3-5 minutes each 
side. Transfer to a plate to rest.

TIP: The chicken is cooked through when it is no 
longer pink inside. 

• Return the frying pan to low heat with a drizzle 
of olive oil. Add the remaining garlic and 
rosemary and cook, stirring until fragrant, 
1 minute.
• Add light cooking cream, vegetable stock
powder and any resting juices from the chicken
and cook until slightly thickened, 1-2 minutes.
• Season to taste with salt and pepper and a 
squeeze of lemon juice.