Cheesy Courgette-Topped Chicken

While the carrot is roasting, peel and chop the potato into 2cm chunks. Pick and finely chop the parsley leaves. Finely chop the garlic (or use a garlic press). Grate the courgette and squeeze out the excess liquid with your hands or a paper towel. TIP: Squeeze out as much liquid as possible or the topping can become soggy! In a medium bowl, combine the grated courgette, garlic, grated Parmesan cheese and a pinch of chilli flakes (if using). Season with a pinch of salt and pepper and drizzle with olive oil. Stir to combine.

Add the potato to the saucepan of boiling water. Cook until easily pierced with a knife, 10-15 minutes. Drain and return the potato to the saucepan. Add the milk, butter and salt (see ingredients list) and mash with a potato masher or fork until smooth. Stir through 1/2 the parsley. TIP: Leave the parsley out of the mash if you are not a fan!

While the potato is cooking, place your hand flat on top of the chicken breast and slice through horizontally, without slicing all the way through. Open up the chicken breast like a book. Place the chicken on a separate oven tray lined with baking paper, rub with a drizzle of olive oil and the garlic & herb seasoning.

Top the chicken with the courgette mixture and press down lightly with the back of a spoon. Bake until the chicken is cooked through, 8-12 minutes. In the last 2-3 minutes of cook time, increase the oven temperature to 240°C/220°C fan-forced and cook until the courgette has slightly browned. TIP: Cook times will vary depending on the size of your fillet. TIP: Chicken is cooked through when it is no longer pink inside.