Chicken Tenderloins & Cheesy Garlic Sauce

While the potato is cooking, chop the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot into half-moons. Finely chop the garlic and parsley. In a medium bowl, combine the Aussie spice blend (see ingredients) with a pinch of pepper and a drizzle of olive oil. Add the chicken tenderloins, turning to coat.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the broccoli, carrot and a generous splash of water and cook, stirring, until softened, 5-6 minutes. Add the 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken until browned and cooked through, 3-4 minutes each side. Transfer to a plate.

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

Wipe out the frying pan and return to a medium heat with a drizzle of olive oil. Add the remaining garlic and cook until fragrant, 30 seconds. Add the light thickened cream, grated Parmesan cheese, parsley and chicken-style stock powder. Stir to combine, then stir in any chicken resting juices and a pinch of pepper. Reduce the heat to low and simmer until thickened slightly, 1 minute.