Step 1 Preheat oven to 180°C. Line 2 medium baking trays with foil. Bring a large saucepan of water to the boil. Add potatoes; cook, uncovered, for 10–12 minutes, or until just tender; drain. Reduce heat to low. Return potatoes to pan. Add table spread and skim milk; mash until smooth. Cover pan to keep warm and set aside.
Step 2 Meanwhile, put flour on a plate. Put egg white in a shallow bowl. Combine quinoa flakes and chia seeds on a plate. Dip a piece of chicken into flour, then into egg white and then into quinoa–chia mixture. Place coated chicken on a plate. Continue process with remaining chicken; set aside.
Step 3 Place tomatoes on one of the prepared baking trays; spray with olive oil. Put tray in oven; bake for 8–10 minutes, or until tomato skins split and tomatoes start to collapse. Preheat grill to high.
Step 4 Meanwhile, spray a non-stick frying pan with olive oil; set over medium–high heat. Add zucchini ribbons and cook for 1–2 minutes, or until tender and golden.
Step 5 Respray same frying pan with oil; set over medium–high heat. Add reserved coated chicken to pan and cook for 3 minutes per side, or until golden and cooked through. Transfer chicken to the other prepared baking tray; top with zucchini and cheese. Grill for 1–2 minutes, or until cheese melts.
Step 6 Top chicken with tomatoes and serve with reserved potato mash and steamed green beans.