• Bring a medium saucepan of salted water to the boil.
• Peel sweet potato and cut into large chunks.
• Cook sweet potato in the boiling water until easily pierced with a fork, 12-15 minutes.
• Drain sweet potato, then return to pan. Add a generous pinch of salt, the milk and half the butter. Mash until smooth. Cover to keep warm. 

Little cooks: Get those muscles working and help mash the potatoes! 

• Meanwhile, thinly slice carrot into half-moons. 
• Trim and halve asparagus. 
• Finely chop garlic.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. 

• Heat a large frying pan over medium-high heat with a drizzle of olive oil and the remaining butter.
• Cook carrot and asparagus tossing occasionally, until just tender, 4-5 minutes.
• Add half the garlic and cook until fragrant, 1-2 minutes. Season to taste with salt and pepper.
• Transfer to a bowl and cover to keep warm. 

• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook chicken until browned and cooked through, 3-6 minutes each side. Transfer to a plate to rest. 

TIP: Chicken is cooked through when it's no longer pink inside.

• Return frying pan to medium heat with a drizzle of olive oil.
• Cook the cracked black pepper and remaining garlic until fragrant, 30 seconds.
• Reduce heat to low. Add a dash of water, scraping up any bits stuck to the bottom of the pan. 
• Add light cooking cream and stock concentrate. Cook, stirring, until thickened, 2-3 minutes.
• Add any chicken resting juices. Season to taste. Remove from heat.

• Slice chicken.
• Divide golden chicken, sweet potato mash and veggies between plates. Spoon creamy pepper sauce over chicken and sprinkle flaked almonds over veggies to serve. Enjoy! 

Little cooks: Add the finishing touch by sprinkling the flaked almonds on top!