Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter and milk to the potato and season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

While the potato is cooking, grate the carrot. Halve the cherry tomatoes (see ingredients). Finely chop the garlic. Pick the thyme leaves.

Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the Italian herbs, brown sugar, a generous pinch of salt and a good drizzle of olive oil. Add the chicken, turning to coat.

Heat a large frying over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). In the last minute of cook time, add the garlic and thyme, turning the chicken to coat. TIP: Chicken is cooked through when it's no longer pink inside.

In a medium bowl, combine the mixed salad leaves, carrot and cherry tomatoes. Drizzle with olive oil and balsamic vinegar and toss to coat. Season to taste.

Divide the mash and salad between plates. Top with the garlic and thyme chicken, spooning over any juices from the pan. Sprinkle the salad with the grated Parmesan cheese (see ingredients). Dollop over the creamy pesto dressing to serve.