• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into small chunks. • Place on a lined oven tray (if your oven tray is crowded, divide between two trays). Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Little cooks: Help season and toss the sweet potato chunks! Make sure they're spread out in a single layer.

• Meanwhile, cut broccoli into small florets. • Thinly slice carrot into rounds. Finely chop garlic. • Roughly chop parsley leaves.

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season both sides with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate and cover to keep warm. TIP: Chicken is cooked through when no longer pink inside.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook broccoli and carrot with a splash of water, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a plate.

• Return frying pan to medium-low heat. • Add light cooking cream, parsley, chicken-style stock powder (see ingredients) and any chicken resting juices. Cook, stirring, until slightly thickened, 1-2 minutes. • Remove from heat. TIP: If you'd prefer a thinner sauce, add more water, 1 tsp at a time, until desired consistency is reached.

• Slice seared chicken. • Divide chicken, roast sweet potato and garlicky veggies between plates. • Drizzle creamy parsley sauce over chicken to serve. Enjoy! Little cooks: Add the finishing touch by drizzling the sauce on top!