Bring a medium saucepan of salted water to the boil. Cut potato into large chunks. Cut cauliflower into small florets. Finely chop garlic and herbs. Roughly chop silverbeet. Thinly slice carrot into sticks. In a small bowl, combine Dijon mustard (see ingredients) and mayonnaise. Set aside.

Cook potato and cauliflower in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter, the salt, grated Parmesan cheese and herbs. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine garlic & herb seasoning, a pinch of salt and a drizzle of olive oil. Add chicken and turn to coat. Set aside.

Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and silverbeet until just wilted, 3-4 minutes. Add garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a plate. Cover to keep warm.

Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked through when it's no longer pink inside.

Slice garlic and herb chicken. Divide chicken, veggies and Parmesan-cauli mash between plates. Serve with Dijon mayo.