• Boil the kettle. Half-fill a medium saucepan with 
boiling water, then add a generous pinch of salt.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water over high heat, 
until easily pierced with a fork, 12-15 minutes.
• Drain cooked potato, then return to the pan. 
Add the butter, milk and Parmesan cheese. 
Mash until smooth. Cover to keep warm. 

TIP: Save time and get more fibre by leaving the 
potato unpeeled!
Little cooks: Get those muscles working and help 
mash the potatoes! 

• Meanwhile, slice carrot into thin sticks. 
• Trim green beans.
• Place your hand flat on top of each chicken 
breast and slice through horizontally to make 
two thin steaks.
• In a medium bowl, combine Aussie spice blend 
and a drizzle of olive oil. Add chicken, turning 
to coat.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook carrot (see ingredients) and green beans, 
tossing, until tender, 4-5 minutes.
• Season with salt and pepper. Transfer to a bowl. 
Cover to keep warm. 

• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• Cook chicken, in batches, until cooked through, 
3-5 minutes each side (depending on thickness). 
Transfer to a plate.

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

• Return frying pan to medium heat.
• Add light cooking cream (see ingredients), 
basil pesto and any chicken resting juices. Stir 
to combine, then simmer until slightly thickened, 
1-2 minutes.
• Season to taste, then remove pan from heat. 

• Divide Aussie chicken, Parmesan mash and 
veggies between plates.
• Spoon creamy pesto sauce over chicken and 
mash to serve. Enjoy! 

Little cooks: Add the finishing touch by spooning 
over the creamy pesto sauce!