• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to the pan. Add the butter and milk, then 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, finely chop garlic. • 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 and toss to coat. Little cooks: Help toss the chicken in the spice blend.

• Heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook broccoli and carrot mix, tossing, until tender, 4-5 minutes. Stir in garlic until fragrant, 1-2 minutes. • Add baby spinach leaves and cook until wilted, 1 minute. Transfer veggies to a second medium bowl. Cover to keep warm. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add BBQ sauce and the honey. Turn chicken to coat. TIP: Chicken is cooked through when it's no longer pink inside!

• Divide sticky honey-BBQ chicken steaks, creamy mash and veggies between plates. • Spoon any remaining sauce from the pan over the chicken and mash to serve. Enjoy!