• Finely chop garlic and brown onion (see ingredients). • Zest lemon, then slice into wedges. • Thinly slice zucchini into sticks. • Trim pea pods. • Drain and rinse cannellini beans. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, savoury seasoning and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook pea pods and zucchini, tossing, until tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper. • Transfer to a bowl and cover to keep warm.

• Meanwhile, in a medium saucepan, heat the butter(for the mash) and a drizzle of olive oil over medium-high heat. • Cook onion and cannellini beans, stirring, until tender, 3-5 minutes. • Add the remaining garlic and cook until fragrant, 1 minute • Transfer bean mixture to a food processor, then add vegetable stock pot and the water. Blitz until smooth. Season with pepper. TIP: If you don't have a food processor, use a stick blender or finely chop ingredients with a knife!

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until starting to brown, 2-3 minutes each side. TIP: Cook chicken in batches if your pan is getting crowded.

• Reduce heat to medium. Add the butter(for the sauce) and cook until beginning to brown and chicken is cooked through (when no longer pink inside), 2-3 minutes. • Remove pan from heat, then add lemon zest and a squeeze of lemon juice. Season with salt and pepper and turn chicken to coat. TIP: Careful, the lemon juice might spatter!

• Divide white bean purée between plates. • Top with garlic greens and chicken. • Spoon over brown butter sauce. • Serve with any remaining lemon wedges. Enjoy!