Lemon Thyme Chicken with Mash and Caper Crème

Steps

1. Bring a medium pot of salted water to the boil. Pat chicken dry. Mince garlic and place in a medium bowl with lemon zest and juice, thyme, mustard and salt. Add chicken and toss to coat. Set aside to marinate.
2. Dice potatoes 3cm and carrots 1cm. Cook both in pot of boiling water for 15-18 minutes, until very soft. Drain and mash with spinach, butter, milk and salt until smooth. Season to taste if needed. Cover to keep warm.
3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Remove chicken from marinade and cook for 5-6 minutes each side, until cooked through and golden. Press down on chicken as it cooks to ensure even cooking. Set aside, covered, to rest then slice thickly.
4. While chicken cooks, bring about 1 cup of salted water to the boil in a medium pot (with a lid) on high heat. Cut broccoli into small florets and roughly dice stalk.
5. 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. Cut lemon into wedges.
6. Divide mash and broccoli between plates and top with lemon thyme chicken. Dollop over caper crème and squeeze over lemon juice just before eating.