• Bring a medium saucepan of lightly salted water to the boil. 
• Cut potato into large chunks. Finely chop garlic. Cut lemon into wedges. 
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, transfer to a bowl and set aside. 
• Return saucepan to medium-high heat with a drizzle of olive oil and the butter. Cook half the garlic, stirring until fragrant, 1 minute. 
• Add stock concentrate, the water and a squeeze of lemon juice, then bring to the boil. Remove from heat, return potato to pan and toss to coat. 
• Lightly crush potato, then cover to keep warm. 

TIP: Use as much or little lemon juice as you'd like

• While the potato is cooking, in a medium bowl, combine Aussie spice blend, remaining garlic and a drizzle of olive oil. Add chicken tenderloins, tossing 
to coat. 
• Set air fryer to 200°C. Place chicken into the air fryer basket and cook, in batches, until browned and cooked through (when no longer pink inside), 8-10 minutes. 

TIP: No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken in batches, until browned and cooked through (when no longer pink inside), 3-4 minutes each side. Transfer to a plate. 

• Slice capsicum. Halve snacking tomatoes. 
• In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. 
• Add mixed salad leaves, tomatoes and capsicum. Toss to combine. 

• Divide chicken tenders, crushed lemon potatoes and honey-balsamic capsicum salad between plates. Spoon any resting juices over the chicken. 
• Drizzle garlic aioli over chicken and serve with any remaining lemon wedges. Enjoy!