• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place 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!

• Thinly slice kale, discarding any larger pieces of stalk. • Thinly slice carrot into half-moons. • Finely chop garlic. • Roughly chop parsley leaves.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, tossing, until just tender, 5-6 minutes. • Add kale and garlic and cook until softened fragrant, 1-2 minutes. • 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 Aussie spice blend, 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. When oil is hot, cook chicken until cooked through (when no longer pink inside), 3-6 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: If your pan is getting crowded, cook the chicken in batches for the best results!

• 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 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!