Spiced Chicken & Potato-White Bean Mash

• While the potatoes are cooking, 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 and toss to coat.

Little cooks: Take charge by combining the chicken with the spice!

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

• Wipe out frying pan and return pan to a medium high-heat with a drizzle of olive oil. • Cook chicken steaks until browned and cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest.

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

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

Little cooks: Help stir the ingredients!