• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Thinly slice carrot into sticks. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. TIP: Save time and get more fibre by leaving the potato unpeeled!

• 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. Cover and steam until carrots are tender. • Transfer carrots to a bowl, then add baby spinach leaves, tossing until wilted. Season, then set aside. Drain potatoes and return to saucepan. Add the milk and butter. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!

• While veggies are cooking, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Season with salt and pepper, then 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). • Remove pan from heat, then add the honey, turning chicken to coat. Transfer to a plate. Little cooks: Kids can help by combining the seasoning and olive oil. TIP: Chicken is cooked through when it's no longer pink inside.

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