• 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 each chicken breast and slice through horizontally to make two thin steaks. • Combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Season with salt and pepper, then add chicken breast. Turn to coat.

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In the 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 leaves, tossing until wilted. Season, then set aside. Drain potatoes and return to saucepan. Add the milk and the butter. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!

• While veggies are cooking, set air fryer to 200°C. Place chicken in the air fryer basket and cook until cooked through, 15-18 minutes. Transfer chicken to a plate and drizzle with the honey. TIP: No air fryer? Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side. Remove pan from heat, then add the honey, turning chicken to coat. TIP: Chicken is cooked through when it's no longer pink inside.

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