Spinach & Fetta-Stuffed Chicken

While the sweet potato is baking, finely chop the garlic (or use a garlic press). Trim the green beans. Roughly chop 1/2 the baby spinach leaves. In a small bowl, combine the chopped spinach and the crumbled fetta. Pat the chicken breast dry with a paper towel. Use a sharp knife to cut a deep horizontal slit into the side of each chicken breast, without slicing all the way through.

Place the chicken on a second oven tray lined with baking paper. Stuff each chicken breast with the spinach-fetta mixture. TIP: Secure the chicken breast shut using two toothpicks if you like. If you don't have toothpicks, just be extra careful when you handle the chicken.

In a small bowl, combine the garlic and 1 tbs of olive oil. Brush each stuffed chicken breast with the garlic oil and season with a pinch of salt and pepper. Bake the chicken until cooked through, 16-18 minutes. TIP: The chicken is cooked when it is no longer pink inside.

While the chicken is baking, cut the lemon into wedges. Combine 1 tbs of olive oil, a squeeze of lemon juice and the honey in a small jug. Season to taste with a pinch of salt and pepper. Stir to combine and set aside. In the last 5 minutes of the chicken cook time, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the green beans and cook until tender, 3-4 minutes.