Chicken Breast and Carrot Mash

• Place a large pan over medium heat (no oil).
• Dry-fry the almonds until toasted, 3-4 mins. Remove from the pan and set aside. Remove pan from heat.
• Place a pot over medium-high heat with a drizzle of oil.
• Fry the onion until softened, stirring occasionally, 4-5 mins. Add the carrot and sweet potato. Season with salt and pepper.
• Pour in the stock and cook, covered, over medium heat until fork tender, 15-20 mins. Stir occasionally to prevent sticking.

• Meanwhile, add half the paprika and 2 tbsp flour (per 2P) to a plate or bowl.  
• Dip the chicken in the flour to coat evenly on all sides. 
• Shake off excess flour, season with salt and pepper and set aside.

• Once the carrot and sweet potatoes are cooked, remove the pot from the heat.
• Add a drizzle of oil, the remaining paprika and a pinch of salt and pepper.
• Blend to a pureed texture.

TIP: Add a splash of water to achieve a smoother consistency.

• Place a hand on top of the chicken and slice through horizontally to make thin steaks.
• Return the pan to medium-high heat with a drizzle of oil.
• Add the chicken and season with salt and pepper. Cook through, 3-6 mins each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Return the pan to medium-low heat (without oil). 
• Add the spinach along with a splash of water. Season with salt and pepper. Cook until wilted, 2-3 mins.