• Boil the kettle.
• Half-fill a large saucepan with boiling water. Cook chopped potato in the boiling
water over medium-high heat, until easily pierced with a fork, 8-10 minutes.
• Drain potato and return to saucepan.
• Add the butter, Parmesan cheese 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.
TIP: Chicken is cooked through when it is no longer pink inside.

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

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