Mediterranean Chicken

Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Halve the zucchini widthwise, then cut lengthwise into thirds. Peel the sweet potatoes and cut into 5cm chunks. Finely grate the parmesan. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets.

Put half the Tuscan seasoning*, 2 tsp olive oil and 2 tsp honey in a large bowl and season with salt and pepper. Add the chicken and zucchini and turn to coat. Put on the lined tray and roast for 10 mins. Scatter with the sunflower seeds, then roast for a further 4-5 mins until the chicken is cooked through and the zucchini is tender.

Meanwhile, put the sweet potato in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 12 mins or until tender. Drain, then return to the pan.

Mash the sweet potato until smooth. Add three-quarters of the parmesan, 1 tbs milk and 15g butter, season with salt and pepper and stir until combined.

Divide the mash, chicken, zucchini and sunflower seeds among plates. Drizzle with any tray juices, scatter with the remaining parmesan and enjoy!

If you have some on hand in the crisper drawer or veggie garden, scatter with chives, basil or parsley for a burst of freshness.