• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • Meanwhile, finely chop garlic. Roughly chop parsley leaves. Chop broccoli (including the stalk!) into small florets. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli, tossing, until tender, 6-7 minutes. • Add half the garlic and cook until fragrant, 1 minute. • Transfer broccoli to a bowl. Season to taste. Cover to keep warm. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return frying pan to medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • In the last minute of cook time, add the remaining garlic and Nan's special seasoning and cook, stirring, until fragrant. • Reduce heat to low and remove excess oil, then stir in light cooking cream and parsley until slightly thickened, 1-2 minutes. Season with pepper.

• Slice seared crumbed chicken if preferred. • Divide plant-based crumbed chick'n, sweet potato wedges and garlicky broccoli between plates. • Top chick'n with creamy parsley sauce to serve. Enjoy!