• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.
TIP: The chicken is cooked when it is no longer pink inside.

• While chicken is cooking, thinly slice kale, discarding any larger pieces of stalk. Thinly slice zucchini into sticks. Trim green beans. Finely chop garlic.

• Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook zucchini and green beans, until tender, 4-6 minutes. • Add garlic and kale and cook until fragrant and slightly wilted, 1 minute. • Remove pan from heat and add a drizzle of balsamic vinegar, tossing to coat. Season with salt and pepper to taste.

• Slice chicken if preferred. • Divide chicken steak, balsamic kale and green beans between plates. • Sprinkle flaked almonds over kale and green beans. Serve with horseradish sauce. Enjoy!