Lemon-Honey Chicken

• While the potato is cooking, juice the lemon (see ingredients). Finely chop the garlic. • Trim the green beans. Cut the carrot into thin sticks.

• In a small bowl, combine the lemon juice, garlic, honey, Dijon mustard (see ingredients), chicken stock powder and a pinch of pepper.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Add the green beans and carrot. Season with salt and pepper. Cook, tossing, until tender, 5-6 minutes. Transfer to a plate.

• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Add lemon sauce and the butter (for the sauce). Cook, tossing occasionally, until the chicken is cooked through and well coated in the sauce, 1-2 minutes.

TIP: The chicken is cooked when it's no longer pink inside.