• Boil the kettle.
• Half-fill a medium saucepan with boiling water, then add a pinch of salt. Cook diced kūmara,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 pepperand cover to keep warm. 

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken breast strips and Kiwi spice blend until browned and cooked through, turning occasionally, 6-8 minutes. 
TIP: The chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, halve lemon.
• Add broccoli florets 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 leaves and a good squeeze of lemon juice. Toss to combine and season to taste.

• In a small heatproof bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute. 
• Divide kūmara mash, Kiwi-spiced chicken strips and lemony greens between plates. Pour over gravy to serve. Enjoy!