Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return the potato to the saucepan. Add the butter, milk and a pinch of salt, then mash until smooth. Cover to keep warm.

While the potato is cooking, trim the asparagus. Thinly slice the carrot into sticks. Finely chop the garlic. Roughly chop the parsley.

Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the chicken and turn to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to a lined oven tray and bake until cooked through, 8-12 minutes. When the chicken has 5 minutes cook time remaining, remove the tray from the oven, then sprinkle the shredded Cheddar cheese over the chicken and bake until melted. TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is baking, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, then add the parsley and season to taste. Toss to coat and set aside.

Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the asparagus and carrot with a splash of water, tossing, until tender, 5-6 minutes. Add the baby spinach leaves and remaining garlic and cook until wilted and fragrant, 1 minute. Season to taste.

Slice the cheesy chicken. Divide the chicken between plates. Serve with the mashed potato and garlic veggies. Sprinkle the herby panko crumb over the chicken to serve.