Seared Chicken & Creamy Lemon Sauce

• When the cauliflower and potato have 8 minutes remaining, place a colander or steamer basket on top of the saucepan, then add carrot and broccoli. Cover with a lid and steam until tender, 7-8 minutes. • Transfer steamed carrot and broccoli to a bowl. Season, then cover to keep warm. • Drain cooked cauliflower and potato, then return to pan. Add the butter and the milk, then season generously with salt. Mash until smooth. Cover to keep warm.

• While the veggies are steaming, combine Aussie spice blend and a drizzle of olive oil in a large bowl. Add chicken tenderloins, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.

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

• While the chicken is cooking, finely chop garlic. • Zest lemon to get a generous pinch, then slice into wedges.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook lemon zest and garlic, scraping up any chicken bits from the pan, until fragrant, 1 minute. • Add light cooking cream and a good pinch of pepper. Bring to the boil, then reduce heat to low. Simmer until thickened, 3-4 minutes. • Stir through any chicken resting juices. Season to taste.