Parmesan & Zucchini Crusted Chicken

Place the carrot on the first oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to bake for 25 minutes, or until tender and golden.

Grate the zucchini and squeeze out the excess liquid with your hands or a clean towel. TIP: Squeezing out the excess moisture from the zucchini is important to ensure your crust doesn’t become soggy. In a medium bowl, combine the zucchini, the Parmesan cheese and the chilli flakes (use suggested amount). TIP: Some like it hot but if you don’t, just hold back on the chilli flakes. Season with a pinch of salt and pepper.

Place the chicken breast on the second oven tray lined with baking paper. Drizzle with olive oil and spoon over the parmesan-zucchini mixture. Place in the oven to bake for 15 minutes. Turn the oven grill to high. Place the tray with the chicken under the grill to cook for a further 5-10 minutes, or until the crust is crisp and the chicken is cooked through. TIP: The chicken is cooked when it is no longer pink inside.

While the chicken is cooking, place the potato in the large saucepan of boiling water. Cook for 10-15 minutes, or until easily pierced with a knife. Drain and return the potato to the saucepan. Add the milk and butter and mash with a potato masher or fork until smooth. Stir through the parsley and season to taste with a pinch of salt and pepper.