• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into large chunks.
• Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter and milk and season to taste with salt and pepper. Mash until smooth. Cover to keep warm. 

TIP: Save time and get more fibre by leaving the potato unpeeled. 
Little cooks: Get those muscles working and help mash the potatoes!

• Meanwhile, trim baby broccoli, and halve lengthways.
• Add baby broccoli, trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave veggies on high until just tender, 2-4 minutes.
• Drain veggies, then return to the bowl, season to taste, drizzle with olive oil and cover to keep warm. 

Little cooks: Use oven mitts to help steam the veggies under adult supervision. Be careful, the bowl can get hot! 

• While veggies are steaming, in a large frying pan, heat a drizzle of olive oilover medium-high heat. Cook chicken tenderloins until browned and cooked 
through, 3-4 minutes each side.
• Reduce heat to medium, then stir in thickened cream, Dijon mustard, the salt and cracked black pepper, turning chicken to coat, 1 minute. 

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

• Divide mash, steamed greens and creamy mustard chicken between plates. Spoon over any remaining sauce from pan to serve. Enjoy! 

ELEVATE ME: If you’ve added extra ingredients to this recipe, cut lemon into wedges and squeeze over steamed greens. Sprinkle over Parmesan cheese and flaked almonds to serve.