Plant-Based Crumbed Chick'n & Salsa Verde

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook green beans and zucchini, tossing, until tender, 4-6 minutes. • Add garlic and chilli and cook until fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.