Smoky Chicken with Sweet Potato Mash

Bring a pot of salted water to the boil. Peel and chop the sweet potatoes into bite-sized pieces. Add them to a pot of salted boiling water. Cook over a medium-high heat for 15 min or until soft. Once soft, drain the potatoes and return them to the pot. Add the butter and mash until smooth. Season with salt and black pepper.

Meanwhile, in a bowl combine the smoked paprika, salt and oil. Add the chicken breasts and toss. Heat a large non-stick pan over a medium heat. Once hot, add the chicken and fry for 5-7 min on each side or until cooked through. Transfer the chicken onto a plate. Reserve the pan.

Meanwhile, finely chop the parsley and coriander leaves. Trim and finely slice the spring onion. Peel and mince the garlic. In a small bowl, combine the garlic, parsley, coriander, spring onion, red vinegar, olive oil, a pinch of chilli flakes (spicy!) and salt - this is your chimichurri.

Trim the Tenderstem. Return the reserved pan over a medium-high heat with another drizzle of oil. Once hot, add the Tenderstem broccoli with a pinch of salt and fry, covered, for 5-7 min stirring frequently or until starting to char slightly.

Divide the sweet potato mash among plates. Serve the Tenderstem broccoli to the side and top with the chicken. Spoon the chimichurri over the chicken.