• 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 and season with 
salt. Mash until smooth. Cover to keep warm.
• Meanwhile, thinly slice carrot into half-moons. Trim green beans. Finely chop 
garlic. 

• 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 and cook until fragrant, 1 minute. Season to 
taste 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 browned and 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. 

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