• Bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Cut lemon into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil and the butter. Cook 1/2 the garlic paste, stirring, until fragrant, 1 minute. • Add vegetable stock powder, the water and a squeeze of lemon juice, then bring to the boil. Remove from heat, return potato to pan and toss to coat. Lightly crush potato, then cover to keep warm. TIP: Use as much or as little lemon juice as you'd like.

• While the potato is cooking, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add chicken tenderloins, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a plate. TIP: Chicken is cooked through when it's no longer pink inside. Little cooks: Lend a hand by combining the ingredients for the marinade!

• Cut tomato into wedges. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add mixed salad leaves and tomato. Toss to combine. Little cooks: Help toss the salad!

• Divide chicken tenders, crushed lemon potatoes and tomato salad between plates. Spoon any resting juices over chicken. • Drizzle garlic aioli over chicken. Serve with any remaining lemon wedges. Enjoy!