Thyme Chicken with Mash and Caper Crème

Steps

1. Prep chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss in a medium bowl with remaining chicken ingredients and ¼ tsp of salt.
2. Cook veggies Peel and dice potatoes 2cm and dice carrot 1cm. Cook potatoes and carrot in a pot of salted water, with the lid on, for about 15 minutes, until tender. Drain and mash with a knob of butter and milk until smooth. Fold through spinach and season to taste.
3. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered.
4. Cook broccoli Bring a full kettle to the boil. Cut broccoli into small florets, roughly dice stalk and add to a heatproof bowl with a good pinch of salt. Cover with boiling water then cover with a plate and leave for 5-6 minutes, until bright green and tender. Drain and toss with a drizzle of oil.
5. Serve mash and broccoli topped with chicken and a dollop of caper crème.