• 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. TIP: If your oven tray is crowded, divide the wedges between two trays. Little cooks: Help season and toss the wedges!

• 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 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.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your plan is getting crowded). • Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside.

• Return pan to medium-low heat. • Cook light cooking 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! Little cooks: Under adult supervision, add the finishing touch by drizzling the sauce on top! Be careful, the sauce will still be hot!