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

Cook the 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, salt, grated Parmesan cheese and parsley. Mash until smooth. Cover to keep warm.

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

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot until tender, 3-4 minutes. Add the silverbeet and garlic and cook until wilted and fragrant, 1-2 minutes. Season to taste. Transfer to a plate.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the 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 the garlic and herb chicken. Divide the chicken, veggies and Parmesan-cauli mash between plates. Serve with the Dijon mayo.