Lemon Chicken with Mash and Caper Crème

Steps

1. Prep chicken Pat chicken dry. Place in a medium bowl with lemon zest and juice, mustard, ¾ tsp salt and a drizzle of oil. Toss to coat and set aside to marinate.
2. Cook potatoes Peel and dice potatoes 3cm and dice carrot 1cm. Add both to a pot with a pinch of salt and cover with hot tap water. Cover with a lid and cook on high for 20-25 minutes, until very soft. Drain and mash with spinach, butter and milk, until smooth. Season to taste.
3. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 5-6 minutes each side, until cooked through and golden. Rest, covered.
4. Cook broccoli Bring 1 cup of salted water to the boil in a pot (with a lid) on high heat. Cut broccoli into small florets and roughly dice stalk. Place broccoli in pot, cover and steam for 3-4 minutes, until bright green and tender. Drain, drizzle with olive oil and season to taste.
5. To finish Thinly slice chicken and toss through any resting juices. Cut remaining lemon into wedges.
6. Serve mash, broccoli and chicken with caper crème and lemon.