400g green beans, ends trimmed
1 capsicum, core and seeds removed, sliced 1cm-thick Preheat oven to 220C. Bring a medium pot of salted water to the boil. Preheat a baking dish (if using).
Cook kumara in pot of boiling water until very soft, 15–17 minutes. Drain and mash with milk and butter until smooth. Fold through spinach and season to taste with salt and pepper.
While kumara cooks, prepare the rest of the meal. Pat chicken dry with paper towels. In a medium bowl, combine flour and lemon pepper spice. Heat a drizzle of oil in an oven-proof fry-pan on medium-high heat and lightly coat chicken in flour/ lemon pepper spice mix.
Cook chicken for 1–2 minutes each side, until golden (chicken does not need to be cooked through). Set aside.
Return pan to medium-high heat, add wine/stock and garlic to deglaze pan. Cook 1-2 minutes until wine/stock has reduced. Add browned chicken, lemon zest and juice. Simmer for 1 minute, spooning juices over chicken. Place pan into oven and bake chicken for 6-8 minutes, until cooked through.
While chicken is cooking, heat a drizzle of oil in another fry pan on high heat. Stir-fry beans and capsicum for 3-4 minutes, tossing regularly, until beans are bright green and just tender. Season with salt and pepper.
To serve, divide gold kumara mash between plates and top with lemon pepper chicken. Serve veges on the side and drizzle over any cooking juices.
Using kumara in mash is a tasty alternative to potato.