• Bring a medium saucepan of lightly salted water to the boil. Cut sweet potato into large chunks. Cut lemon into wedges. • Cook sweet 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 half the garlic paste, stirring, until fragrant, 1 minute. • Add chicken-style stock powder, the water and a squeeze of lemon juice, then bring to the boil. Remove from the heat, return sweet potato to pan and toss to coat. Lightly crush sweet potato, then cover to keep warm. TIP: Use as much or little lemon juice as you'd like.

• While the sweet 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 (when no longer pink inside), 3-4 minutes each side. Transfer to a plate.

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

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