• 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,turning to coat. 

Little cooks: Take the lead and help season the chicken!

• 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 carrot. Cover and steam until carrots are tender.
• Transfer carrot to a bowl, then add baby leaves, tossing until wilted. Season to taste, then set aside. Drain potatoes and return to saucepan. Add the milkand 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 your air fryer to 200°C. Place chicken into the air fryer basket and cook until cooked through, 10-14 minutes. Remove chicken from the air fryer and drizzle over the honey. 

TIP: No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes. Remove pan from heat, then add the honey, turning chicken to coat. Transfer to a plate.

TIP: Chicken is cooked through when it's no longer pink inside. 

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