• Boil the kettle. • Half-fill a medium saucepan with boiling water. Cook chopped potato in the boiling water over medium-high heat, until easily pierced with a knife, 8-10 minutes. • Drain potato and return to saucepan. Add the butter and milk. Mash until smooth.

• While the potato is cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins and savoury seasoning, until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it is no longer pink inside.

• While the chicken is cooking, roughly chop baby capsicum and tomato. • In a large bowl, combine tomato, baby capsicum, mixed salad leaves and a drizzle of vinegar and olive oil. Season with salt and pepper to taste.

• To a medium microwave-safe bowl, add mushroom sauce and microwave for 30 seconds or until heated through. • Divide potato mash, seared chicken and baby capsicum salad between plates. Spoon mushroom sauce over chicken to serve. Enjoy!