Preheat the oven to 240°C/220°C fan-forced. Cut the potato into small chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the potato between two trays.

While the potato is roasting, cut the broccoli into small florets. Thinly slice the carrot into rounds. Finely chop the garlic (see ingredients) and parsley.

Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season both sides with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm. TIP: Chicken is cooked through when it's no longer pink inside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the broccoli and carrot with a splash of water, tossing, until tender, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a plate.

Return the frying pan to a medium-low heat. Add the light cooking cream, parsley, chicken-style stock powder and any chicken resting juices. Cook, scraping up any chicken bits from the pan, until slightly thickened, 1-2 minutes. Season to taste. TIP: If you'd prefer a thinner sauce, add more water, 1 tsp at a time, until desired consistency is reached.

Slice the chicken. Divide the chicken, roast potato and garlicky veggies between plates. Drizzle the creamy parsley sauce over the chicken to serve.