• 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 fork, 8-10 minutes.
• Drain potato and return to saucepan. Add the butter, Parmesan cheese and the milk. Mash until smooth. 

• While the potato is cooking, thinly slice capsicum. Halve snacking tomatoes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook capsicum until tender, 4-5 minutes. Transfer to a large bowl and allow to cool slightly. 
• Return frying pan to medium-high heat with a drizzle of olive oil. 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. 

• To the bowl with capsicum, add snacking tomatoes, rocket leaves and a 
drizzle of vinegar and olive oil. Toss to combine and season to taste with salt
and pepper. 

• To a small microwave-safe bowl, add honey mustard sauce and microwave for 30 seconds or until heated through.
• Divide potato mash, seared chicken and capsicum salad between plates. 
• Spoon honey mustard sauce over chicken and garnish with flaked almonds to serve. Enjoy!