• Boil the kettle. Half-fill a large saucepan with boiling water. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato then season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!

• While the potato is cooking, cut chicken breast into 2cm strips. • In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt. Add chicken strips and turn to coat. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through (when no longer pink inside) , 3-4 minutes each side (cook in batches if your pan is getting crowded).

• While the chicken is cooking, grate carrot. Roughly chop baby spinach leaves. • In a large bowl, add carrot, baby spinach, shredded cabbage mix, mayonnaise and a drizzle of olive oil. Toss to combine. Season to taste. • In a small bowl, combine BBQ sauce and a splash of water.

• Divide chicken, potato mash and creamy slaw between plates. • Drizzle BBQ glaze over chicken to serve. Enjoy! Little cooks: Add the finishing touch by drizzling over the BBQ glaze!