• Bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. • Slice carrot into thin sticks. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In last 8 minutes of cook time, place a colander or steamer basket on top, then add carrots and baby spinach leaves. Cover with a lid and steam until carrots are tender. • Transfer veggies to a bowl. Drain potatoes, then return them to saucepan. Add the milk and butter and mash until smooth. Cover to keep warm.

• While the veggies are steaming, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Season with salt and pepper, then add chicken thigh, 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. • Remove pan from heat, then add the honey, turning chicken to coat. Transfer to a plate.

• Slice garlic chicken. • Divide mash and veggies between plates. Top with chicken. • Serve with Italian truffle mayonnaise. Enjoy!