Herb-Crusted Chicken & Bacon Greens

• While the potato is cooking, trim ends of baby broccoli and green beans. Peel black garlic.
• In a small bowl, mash garlic with a fork until smooth. Set aside.
• Pick and finely chop rosemary and thyme. Roughly chop roasted almonds.

• On a plate, combine the chopped rosemary and thyme and a generous pinch of salt and pepper.
• Drizzle chicken breast with olive oil. Press chicken into herb mixture to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken until browned, 1-2 minutes each side.
• Carefully transfer chicken to a lined oven tray. Roast until cooked through, 8-12 minutes (depending on size of fillet).

TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking bacon up with a spoon, until
golden, 2-3 minutes.
• Add green beans, baby broccoli and cook, tossing, until tender, 4-6 minutes.
• Season with pepper. Transfer to a plate, sprinkle over roasted almonds and cover to keep warm.

• Return frying pan to low heat.
• Add garlic, light cooking cream and chicken stock pot and cook, stirring to combine.
• Simmer until thickened, 1-2 minutes.