• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • Meanwhile, finely chop garlic. Roughly chop parsley leaves. Chop broccoli (including stalk!) into small florets. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli, tossing, until tender, 6-7 minutes. • Add half the garlic and cook until fragrant, 1 minute. • Transfer broccoli to a bowl. Season to taste. Cover to keep warm. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, in batches, until browned and cooked through (when no longer pink inside), 3-6 minutes each side. • In the last minute of cook time, add the remaining garlic and cook until fragrant. • Reduce heat to low, then stir in light cooking cream and parsley until slightly thickened, 1-2 minutes. Season with pepper.

• Slice seared chicken. • Divide chicken, sweet potato wedges and garlicky broccoli between plates. • Top chicken with creamy parsley sauce to serve. Enjoy!