• Boil the kettle.
• Half-fill a medium saucepan with boiling water, then add a pinch of salt.
• Cook diced kumara over a medium-high heat, until easily pierced with a fork, 8-10 minutes. 
• Drain and return to saucepan.
• Add the butter and salt. Mash until smooth. Season generously with pepper and cover to keep warm.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken breast strips and Kiwi spice blend until browned and cooked through, turning occasionally, 6-8 minutes (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, halve lemon.
• Add broccoli and a splash of water to a medium microwave-safe bowl, then cover with a damp paper towel.
• Microwave broccoli on high until just tender, 2-4 minutes.
• Drain broccoli, then return to the bowl. Add baby kale and a good squeeze of lemon juice. Toss to combine and season to taste.

• In a small microwave-safe bowl, microwave red wine jus until warmed through, 30 seconds.
• Divide kumara mash, smokey chicken strips and lemony greens between plates. Pour over red wine jus to serve. Enjoy!