• 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. Cut chicken thigh into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over over high heat. When oil is hot, cook 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 and cook until fragrant, 1 minute.

TIP: Chicken is cooked through when it is no longer pink in the middle.

• 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, stir through baby spinach leaves until wilted. Season 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!