Parmesan & Zucchini-Topped Chicken

While the carrot is roasting, peel the potato, then cut into large chunks. Pick and finely chop the parsley leaves. Finely chop the garlic. Finely chop the chives. Grate the zucchini, then pat out any excess moisture with a paper towel. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the zucchini, and cook, tossing, until tender, 2-3 minutes. Transfer to a medium bowl, then combine with the garlic, chives, grated Parmesan cheese (see ingredients) and a pinch of chilli flakes (if using). Drizzle with olive oil. Season to taste, then stir to combine.

Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain, then return to the saucepan. Add the milk, butter and salt. Mash until smooth. Stir through 1/2 the parsley.

TIP: If you aren't a fan of parsley, you can leave it out!

While the potato is cooking, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Place on a second lined oven tray. Drizzle with olive oil, then rub with the garlic & herb seasoning. Season with salt and pepper.

Top the chicken with the zucchini mixture, pressing it down lightly with the back of a spoon. Bake until the chicken is cooked through, 8-12 minutes. In the last 2-3 minutes of cook time, increase the oven temperature to 240°C/220°C fan-forced so the topping gets lightly golden.

TIP: Chicken is cooked through when it's no longer pink inside.