Thyme Chicken with Mash and Caper Crème

Steps

1. Prepare chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss in a bowl with remaining thyme chicken ingredients and ½ tsp salt.
2. Cook veggies Peel and dice potatoes 2cm and dice carrots 1cm. Cook 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 and roughly dice stalk. Place broccoli and a pinch of salt in a heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5-6 minutes, until bright green and tender. Drain and toss with a drizzle of olive oil.
5. Serve mash and broccoli topped with thyme chicken and caper crème.