• 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.
• Place your hand flat on top of each chicken breast and slice through 
horizontally to make two thin steaks.
• In a medium bowl, combine Nan’s special seasoning, a drizzle of olive oil
and a pinch of salt and pepper. Add chicken breast, turning to coat. 

• 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 a drizzle of olive oil. Cook 
chicken, in batches, until browned and cooked through (when no longer 
pink inside), 3-6 minutes per side.
• In the last minute of cook time, add the remaining garlic and cook, stirring 
until fragrant. Transfer to a plate.
• Reduce heat to low, then stir in light cooking cream and parsley until 
slightly thickened, 1-2 minutes. Season with pepper. 

• Slice seared chicken.
• Divide chicken, sweet potato wedges and garlicky broccoli between plates.
• Top chicken with creamy parsley sauce to serve. Enjoy!