Zucchini & Parmesan Topped Chicken

Spread out the zucchini between paper towels to sop up any excess liquid that still remains.

Pound each chicken breast with a meat mallet or rolling pin until they are 1 cm thick. Coat each chicken breast in the olive oil and place on a lined oven tray.

In a bowl, combine the zucchini and Parmesan cheese with a good grind of salt and pepper. Then spoon the grated zucchini mixture over the top side of the chicken in a thick layer. Place the tray in the oven for 15 minutes, and then under a hot grill for 5-10 minutes or until the Parmesan crust is crispy and chicken is cooked through. Tip: Adults can add a pinch of finely grated lemon zest to the zucchini mixture before popping in the oven for a citrus hit.

Meanwhile, place the potatoes in a large saucepan and cover with water. Bring to the boil and cook for 20 minutes or until tender. In the last 2 minutes add the green beans to the saucepan. Drain. Set aside the green beans and return the potatoes to the pan. Add the milk and butter and mash with a potato masher until smooth. Season to taste with salt and pepper.