Lemon Pepper Chicken with Gold Kumara Mash and Veggies

Steps

1. oven to 220°C. Bring a large pot of salted water to the boil. Preheat a baking dish (if using).
2. Cook kumara in pot of boiling water for 15–17 minutes until very soft. Drain and mash with milk and butter until smooth. Fold through spinach and season to taste with salt and pepper.
3. Pat chicken dry with paper towels. In a medium bowl, combine flour and lemon pepper spice mix.
4. Heat a drizzle of oil in an ovenproof fry-pan on medium-high heat and coat chicken in flour/ lemon pepper mix. Cook chicken for 1–2 minutes each side, or until golden (chicken does not need to be cooked through). Set aside.
5. Return pan to medium-high heat, add wine and garlic to deglaze pan and cook for 1–2 minutes, until wine has reduced. Add lemon zest and juice and cooked chicken. Simmer for a further 1 minute, spooning juices over chicken. Roast chicken for 6–8 minutes, or until cooked through.
6. While chicken is cooking, heat a drizzle of oil in another fry-pan on high heat. Stir-fry beans and courgette for 2–3 minutes, tossing regularly, until bright green and just tender. Season with salt and pepper
7. Spoon gold kumara mash between plates and top with lemon pepper chicken. Serve veggies on the side and drizzle over any cooking juices.