Apricot Chicken & Baby Leaves

• Cook the potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In the last 8 minutes of cook time, place a colander or steamer basket on top and add baby broccoli, baby leaves and carrot. Cover and steam until tender, and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer veggies to a bowl. Season, then set aside. Drain the potatoes and set aside.

• Meanwhile, combine chicken thigh, garlic & herb seasoning and a drizzle of olive oil in a medium bowl.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes. • Remove pan from heat, then add apricot sauce, butter (for the sauce), a squeeze of lemon juice and a splash of water, turning chicken to coat. Season to taste.

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

• Return the saucepan to medium-high heat with the butter (for the mash) and garlic. Cook, stirring, until fragrant, 1 minute. • Add chicken-style stock powder, stir to combine, then remove saucepan from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.

TIP: Add a splash of water if the potato looks dry! Little cooks: Get those muscles working and help crush the potatoes!