Mustard Chicken with Veggie Mash and Bearnaise Sauce

Steps

1. oven to 200°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Add carrots, kumara, boiling water and a pinch of salt to a medium pot and bring to the boil with the lid on. Cook for about 15 minutes, until tender. Drain well. Return to pot with butter and mash until smooth. Season to taste with salt and pepper.
3. Bring a medium pot of water to the boil. Pat chicken dry with paper towels and place in a medium bowl with all remaining mustard chicken ingredients. Toss to combine, season with salt and pepper and set aside.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for about 3 minutes each side (depending on thickness), or until cooked through. Set aside, covered in foil, to rest for about 3 minutes.
5. While chicken is cooking, roughly chop cauliflower into small florets. Add cauliflower and broccoli to pot of boiling water and cook for about 4 minutes, until tender. Drain well and return to pot. Season with salt and pepper.
6. divide veggie mash between plates and top with veggies, mustard chicken and a dollop of Béarnaise sauce.