• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut parsnip and carrot into bite-sized chunks. • Place parsnip and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.

• In a large heatproof bowl, place couscous and chicken-style stock powder. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave until all water is absorbed, 5 minutes. Fluff up with a fork and set aside.

• Meanwhile, roughly chop baby spinach leaves. Add baby spinach to the bowl with couscous. • Cut lime into wedges. In a small bowl, combine mango mayonnaise with a squeeze of lime juice. Set aside. • Roughly chop roasted almonds.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken and turn 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). TIP: The chicken is cooked when it is no longer pink inside.

• To the bowl with spinach couscous, add roasted veggies and grated Parmesan cheese. Toss to combine and season to taste.

• Slice garlic and herb chicken. • Divide veggie-loaded couscous between bowls. Top with chicken and spoon over any resting juices. • Drizzle over lime-mango mayo and serve with any remaining lime wedges. Enjoy!