• Preheat oven to 200°C/180°C fan-forced. 
• Boil the kettle. 
• Half-fill a medium saucepan with boiling water and 
heat over high heat.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water until easily pierced 
with a fork, 12-15 minutes.
• Drain potato, then return to pan. Add the butter, 
milk and Parmesan cheese. Mash until smooth. 
Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato 
unpeeled!

• While the potato is cooking, trim baby broccoli. 
Halve any thicker stalks lengthways. 
• Trim green beans. 
• Peel garlic.
• In a small bowl, mash garlic with a fork until 
smooth. Set aside.
• Pick and finely chop rosemary (see ingredients)
and thyme. 
• Roughly chop roasted almonds. 

• On a plate, combine the chopped rosemary and 
thyme and a generous pinch of salt and pepper.
• Drizzle chicken breast with olive oil. Press chicken
into herb mixture to coat.
• In a large frying pan, heat a drizzle of olive oil over 
high heat. Cook chicken until browned, 1-2 minutes
each side.
• Carefully transfer chicken to a lined oven tray. Roast 
until browned and cooked through, 8-12 minutes.

TIP: Chicken is cooked through when it’s no longer 
pink inside. 

• Meanwhile, wipe out frying pan and return to 
medium-high heat with a drizzle of olive oil. Cook 
diced bacon, breaking bacon up with a spoon, until 
golden, 2-3 minutes.
• Add green beans and baby broccoli and cook, 
tossing, until tender, 4-6 minutes.
• Season with pepper. 
• Transfer to a plate, sprinkle over roasted almonds
and cover to keep warm. 

• Return frying pan to low heat.
• Add garlic, light cooking cream and stock 
concentrate and cook, stirring to combine.
• Simmer until thickened, 1-2 minutes. 

• Slice chicken.
• Divide Parmesan mash and nutty bacon greens 
between plates. 
• Top with herb-crusted chicken. Pour creamy garlic 
sauce over chicken to serve. Enjoy!