• Bring a medium saucepan of salted water to 
the boil.
• Peel sweet potato and cut into large chunks.
• Cook sweet potato in the boiling water until easily 
pierced with a fork, 12-15 minutes.
• Drain sweet potato, then return to pan. Add a 
generous pinch of salt, the milk and half the butter. 
• Mash until smooth. Cover to keep warm. 
Little cooks: Get those muscles working and help mash 
the potatoes!

• Meanwhile, thinly slice carrot into half-moons. Trim 
and halve asparagus. Finely chop garlic.
• Place your hand flat on top of each chicken breast
and slice through horizontally to make two 
thin steaks.

• Heat a large frying pan over medium-high heat with 
a drizzle of olive oil and the remaining butter.
• Cook carrot and asparagus, tossing occasionally, 
until just tender, 4-5 minutes.
• Add half the garlic and cook until fragrant and 
wilted, 1-2 minutes. Season to taste with salt
and pepper.
• Transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• Cook chicken, until browned and cooked through, 
3-6 minutes each side. Transfer to a plate to rest. 
TIP: Chicken is cooked through when it's no longer pink 
inside.

• Return frying pan to medium heat with a drizzle of 
olive oil.
• Cook the cracked black pepper and remaining 
garlic until fragrant, 30 seconds.
• Reduce heat to low. Add a dash of water, scraping 
up any bits stuck to the bottom of the pan. 
• Add light cooking cream and stock concentrate. 
Cook, stirring, until thickened, 2-3 minutes.
• Add any chicken resting juices. Season with salt. 
Remove from heat.

• Slice chicken.
• Divide golden chicken, sweet potato mash and 
veggies between plates.
• Spoon creamy pepper sauce over chicken. Sprinkle 
flaked almonds over veggies to serve. Enjoy! 
Little cooks: Add the finishing touch by sprinkling the 
flaked almonds on top!