• Boil the kettle.
• Cut potato and carrot into bite-sized chunks.
• Half-fill a medium saucepan with boiling water. Cook potato and carrot in the boiling water over medium-high heat until easily pierced with a fork, 10-12 minutes.
• Drain veggies, then return to saucepan. Add the butter and mash until 
smooth. Add grated Parmesan cheese, stirring, until the cheese is melted. 
Cover to keep warm. 

• While the veggies are cooking, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine classic roast seasoning, a drizzle of olive oil and a pinch of salt. Add chicken, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: Chicken is cooked through when It's no longer pink inside.

• While the chicken is cooking, thinly slice apple into sticks.
• In a second medium bowl, combine apple, shredded cabbage mix and a drizzle of vinegar and olive oil.

Little cooks: Take the lead by tossing the slaw!

• Slice chicken. 
• Divide golden chicken, cheesy veggie mash and apple slaw between plates.
• Serve with the mayonnaise. Enjoy! 

Little cooks: Help dollop the mayonnaise on the plate.