Steph's Summer Chicken

Spread out the zucchini between paper towels to soak up any excess liquid that still remains.

Pound each chicken breast with a meat mallet or rolling pin until they are 1 cm thick. Coat each chicken breast in the olive oil and place on a lined oven tray.

In a medium bowl, combine the zucchini and the grated Parmesan cheese with a good grind of salt and pepper. Then spoon the grated zucchini mixture over the top side of the chicken in a thick layer. Place the tray in the oven for 15 minutes, and then turn the oven grill to medium-high and cook for a further 5-10 minutes, or until the top is nice and crispy and the chicken is cooked through. Tip: Adults can add a pinch of finely grated lemon zest to the zucchini mixture before popping in the oven for a citrus hit.

Meanwhile, place the sweet potato in the large saucepan of boiling water. Cook for 20 minutes, or until tender. Drain and return the potato to the pan. Add the milk and butter and mash with a potato masher or fork until smooth. Season to taste with salt and pepper.