Zucchini & Parmesan Topped Chicken

Spread the zucchini out between paper towels to soak up any excess liquid that still remains.

Pound each chicken breast half with a meat mallet or rolling pin until they are 1 cm thick.

In a small bowl, combine the zucchini, Parmesan cheese and chilli flakes. Season with salt and pepper. Coat each chicken breast in half of the olive oil and place on a lined oven tray. Spoon the zucchini mixture over the top side of the chicken in a thick layer. Cook in the oven for 20 minutes. Turn the oven grill to hot and cook for a further 5-10 minutes or until the top is nice and crispy and the chicken is cooked through. Tip: If you like, you can add a pinch of finely grated lemon zest to the zucchini mixture before popping in the oven for a citrus hit.

Meanwhile, place the potatoes in a large saucepan and cover with water. Bring to the boil and cook for 20 minutes or until tender. In the last 2 minutes of cooking add the green beans to the saucepan. Drain. Set aside the green beans and return the potatoes to the pan. Add the milk and butter and mash with a potato masher until smooth. Season to taste with salt and pepper.