Cheesy Chicken & Herby Panko Crumb

While the potato is cooking, trim the asparagus. Thinly slice the carrot into sticks. Finely chop the garlic. Roughly chop the parsley.

Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the chicken and turn to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to a lined oven tray and bake until cooked through, 8-12 minutes. When the chicken has 5 minutes cook time remaining, remove the tray from the oven, then sprinkle the shredded Cheddar cheese over the chicken and bake until melted.

TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is baking, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, then add the parsley and season to taste. Toss to coat and set aside.

Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the asparagus and carrot with a splash of water, tossing, until tender, 5-6 minutes. Add the baby spinach leaves and remaining garlic and cook until wilted and fragrant, 1 minute. Season to taste.