• Place chopped potato on a large microwave-safe plate. Cover with a damp 
paper towel.
• Microwave potato on high, 4 minutes. Drain and set aside.  

Little cooks: Help warm the potato with oven gloves and under adult 
supervision. Be careful, the plate can get hot! 

• Meanwhile, cut parsnip and carrot into bite-sized chunks. 
• Thinly slice onion.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken, carrot, onion and parsnip tossing occasionally, until 
browned and cooked through, 5-6 minutes.
• Add paprika spice blend and a pinch of dried oregano (see ingredients) 
and cook until fragrant, 1 minute.

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

• Reduce heat to medium-low, then add cream (see ingredients),  
chicken-style stock powder, the water and microwaved potatoes.
• Simmer until slightly reduced, 10-12 minutes.
• In the last minute of cook time, stir through baby spinach leaves until 
wilted. Season to taste with salt and pepper.   

• Divide one-pan saucy chicken and veggie medley between bowls. 
• Tear over parsley to serve. Enjoy! 

Little cooks: Add the finishing touch by tearing over the parsley!