• Boil the kettle.
• Half-fill a medium saucepan with boiling water, then add a pinch of salt. 
• Cook diced kūmara in the boiling water, over medium-high heat, until easily pierced with a fork, 8-10 minutes.
• Drain and return kūmara to saucepan.
• Add the butter and salt. Mash until smooth. Season generously with pepper and cover to keep warm.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken breast strips and Kiwi spice blend, turning occasionally, until browned and cooked through, 6-8 minutes. 

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

• While the chicken is cooking, halve lemon.
• To a medium microwave-safe bowl, add broccoli florets and a splash of water, then cover with a damp paper towel.
• Microwave broccoli on high until just tender, 2-4 minutes.
• Drain broccoli, then return to the bowl. Add baby kale and a good squeeze of lemon juice. Toss to combine and season to taste. 

• In a small microwave-safe bowl, microwave red wine jus until warmed through, 30 seconds.
• Divide kūmara mash, smokey chicken and lemony greens between plates. Pour over red wine jus to serve. Enjoy!