• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel sweet potato and cut into large chunks. Cook sweet potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter to sweet potato and season with salt. Mash until smooth. Cover to keep warm. • Meanwhile, thinly slice carrot into half-moons. Trim green beans.

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season both sides with salt. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans with a splash of water, tossing, until just tender, 4-5 minutes. • Add baby spinach leaves and garlic paste and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until cooked through (when no longer pink inside), 3-6 minutes each side. Transfer to a plate to rest. • Meanwhile, in a small heatproof bowl, microwave mushroom sauce in 30 second bursts, until warmed through. Stir in any chicken resting juices and season to taste. TIP: Cook chicken in batches if your pan is getting crowded.

• Divide golden chicken, mashed sweet potato and sautéed veggies between plates. • Drizzle over mushroom sauce to serve. Enjoy!