Custom Recipe: If you've swapped to chicken breast, place your hand flat on top of each breast and slice through horizontally to make two thin steaks.

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then set potato aside. • Return saucepan to medium-high heat. Add a drizzle of olive oil and half the garlic, cook, stirring, until fragrant, 1 minute. • Add potato and a generous pinch of salt to the saucepan and toss to coat. Lightly crush with a fork (add a splash of water if the potato looks dry!). Cover to keep warm.

• Meanwhile, in a medium heatproof bowl, combine a drizzle of olive oil and the 
remaining garlic. Microwave until fragrant, 10 second bursts.
• To the bowl with the garlic oil, add carrot, baby broccoli and a splash of water 
then cover with a damp paper towel. Microwave veggies on high until just tender, 
4-5 minutes. Drain, then return veggies to the bowl. Season to taste with salt and 
pepper and cover to keep warm.
• Combine chicken with spice blend as above. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).
• Add the butter and cook until melted and browned slightly, 1-2 minutes. Remove from heat, then tear in dill. Season to taste.    

• Divide chicken, potatoes and veggies between plates. • Spoon parsley-butter sauce over chicken and potatoes to serve. Enjoy!