Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Cut the zucchini into 2cm chunks. Cut the red onion (see ingredients) into 2cm wedges. Cut the carrot (unpeeled) into thin sticks. Cut the capsicum into 1cm strips. Lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin.

Place the zucchini, onion, carrot and capsicum on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out evenly and roast until tender, 25-30 minutes. TIP: Divide the veggies between two trays if your tray is getting crowded.

While the veggies are roasting, peel the sweet potato and cut into 2cm chunks. Cook in the boiling water for 10-15 minutes, or until easily pierced with a knife. Drain and return to the saucepan. Add the butter, milk and the salt and mash with a potato masher or fork until smooth. Cover to keep warm.

While the sweet potato is cooking, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Season with salt and pepper. Heat a drizzle of olive oil in a large frying pan over a medium- high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked when it's no longer pink inside.

Return the frying pan to a low heat. Add the thickened cream, crumbled beef stock (1/2 cube for 2 people / 1 cube for 4 people) and crushed peppercorns and cook until warmed and infused with peppercorn flavour, 3 minutes. Stir in any chicken resting juices and season with salt.

Slice the chicken. Divide the roasted veggies, sweet potato mash and chicken between plates. Spoon over the creamy peppercorn sauce.