• 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. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green veg mix, tossing, until just tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. • Transfer veggies to a bowl. Season to taste. Cover to keep warm.

• Place your hand flat on top of 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 breast, turning to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken, in batches, until cooked through (when no longer pink inside), 3-6 minutes each side. Transfer to a plate to rest.

• Return pan to medium-low heat. • Cook thickened cream, parsley and any chicken resting juices, scraping up any meaty bits from the pan, until slightly thickened, 1-2 minutes. Season to taste.

• Slice the seared chicken. • Divide chicken, sweet potato wedges and garlicky veggies between plates. • Drizzle creamy parsley sauce over chicken to serve. Enjoy!