• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat, until easily pierced with a fork, 12-15 minutes. • Drain cooked potato, then return to the pan. Add the butter, milk and grated Parmesan cheese. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

• Meanwhile, slice carrot into thin sticks. Trim the green beans. Finely chop garlic. • Place your hand flat on top of each 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, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and green beans, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Season with salt and pepper. Transfer to a bowl. Cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness). • Transfer to a plate. TIP: Chicken is cooked through when it's no longer pink inside.

• Return frying pan to medium heat. • Add light cooking cream (see ingredients), basil pesto and any chicken resting juices. Stir to combine, then simmer until slightly thickened, 1-2 minutes. • Season to taste, then remove pan from heat.

• Divide Aussie chicken, Parmesan mash and garlic veggies between plates. • Spoon creamy pesto sauce over chicken and mash to serve. Enjoy!