• Bring a medium saucepan of lightly salted water to the boil. 
• Peel kūmara, then cut into large chunks. Finely chop garlic. Cut carrot into thin sticks.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. 

Little cooks: Under adult supervision, older kids can help peel the kūmara!  

• Cook kūmara in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and set aside. 
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook half the garlic until fragrant, 1 minute. 
• Return kūmara to the saucepan, then add the butter, milk and a good pinch of salt. Mash until smooth. Cover to keep warm. 

Little cooks: Get those muscles working and help mash the kūmara! 

• In a medium bowl, combine Kiwi spice blend and a drizzle of olive oil. 
• Add chicken, season with pepper and turn  to coat. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• Remove the pan from heat, then add the honey and a splash of water and turn to coat. Transfer chicken to a plate to rest.

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

• Wipe out the frying pan, then return to  medium-high heat with a drizzle of olive oil. Cook carrot until softened, 3-4 minutes. 
• Add remaining garlic and baby spinach leaves and cook until fragrant, 1 minute. Season to taste. 

• Divide garlic kūmara mash, veggies and smokey chicken between plates. 
• Top with a dollop of dill & parsley mayonnaise to serve. Enjoy! 

Little cooks: Kids can add the finishing touch by dolloping on the dill-parsley mayo!