Spiced Chicken & Creamy Parsley Sauce

• While the potatoes are boiling, finely chop garlic. Trim green beans. Thinly slice carrot into half-moons. Finely chop parsley. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken breast and toss to coat.

• In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the green beans and carrot and cook, tossing, until softened, 4-5 minutes. • Add the garlic and cook, tossing, until fragrant, 1 minute. Set aside in a bowl and cover to keep warm.

• Return frying pan to medium high-heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to medium high-heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate to rest.

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

• Return the frying pan to a medium-low heat. Add the light cooking cream, parsley and chicken-style stock powder (see ingredients). • Cook until slightly thickened, 1-2 minutes. Season to taste with salt and pepper.