Bring a medium saucepan of lightly salted water to the boil. Peel sweet potato and cut into large chunks. Cook in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then return to pan. Add the butter, milk, the salt and grated Parmesan cheese. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!

While sweet potato is cooking, slice carrot into thin sticks. Thinly slice zucchini into half-moons. Finely chop garlic. 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 and a drizzle of olive oil. Add chicken, turning to coat. Little cooks: Kids can help wash the veggies!

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and zucchini, tossing, until tender, 5-6 minutes. Add garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl. Cover to keep warm.

Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate. TIP: Chicken is cooked through when it's no longer pink inside.

Return frying pan to medium heat. Add light cooking cream (see ingredients), basil pesto and any chicken resting juices. Stir to combine, then simmer until slightly thickened, 1-2 minutes. Season to taste.

Divide spiced chicken, cheesy sweet potato mash and garlic veggies between plates. Spoon creamy pesto sauce over chicken to serve. Little cooks: Add the finishing touch by drizzling the pesto sauce on top!