[Low Carb] Nan's Seared Chicken & Cauli-Potato Mash

Roughly chop the parsley leaves. Add the parsley, butter, milk and salt to the pan with the cauliflower and potato. Mash until smooth and cover to keep warm.

While the cauliflower and potato are cooking, finely chop the garlic. Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Season with salt and pepper, then add the chicken and toss to combine.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side. Remove from the heat. TIP: The chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, thinly slice the celery. In a large bowl, combine the celery, slaw mix, a drizzle of white wine vinegar and olive oil. Season to taste and toss to coat.