Step 1

Preheat oven to 190C/170C fan forced. Grease twelve 200ml muffin pans.

Step 2

To make the potatoes, place the potatoes on a plate and cover loosely with plastic wrap. Microwave on High for 5 minutes or until tender when pierced with a small sharp knife. Transfer to a chopping board and set aside to cool slightly.

Step 3

Meanwhile, make the chicken. Place the butter, garlic and parsley in a bowl. Use a fork to mash until well combined. Place the chicken, top-side down, on a chopping board. Spread the butter mixture evenly among the chicken fillets. Fold the chicken in half to enclose the butter mixture. Wrap each chicken fillet with 2 rashers bacon. Place, seam-side down, into 4 of the muffin pans.

Step 4

Use a large spoon to gently crush each potato slightly, breaking the skin. Season with salt and spray with oil. Divide the potatoes among 4 of the remaining muffin pans. Spray the tops of chicken and potatoes with oil. Bake for 30 minutes.

Step 5

Meanwhile, make the veggies. Cut the zucchini noodles into thirds. Place in a large bowl with the broccoli, tomatoes, lemon rind and oil. Toss until combined.

Step 6

Divide the veggies among the remaining muffin pans. Sprinkle the potatoes with the parmesan. Bake for a further 15 minutes or until veggies are tender and chicken and potato are golden brown. Divide chicken, potatoes and vegetables among serving plates. Drizzle with pan juices to serve.