Herb-Crusted Chicken & Bacon Greens

• While the potato is cooking, trim ends of baby broccoli and green beans. • Peel 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 browned and cooked through, 8-12 minutes.

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

• Meanwhile, wipe out frying pan and return 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 and cook, stirring to combine. • Simmer until thickened, 1-2 minutes.