• Boil the kettle. • Thinly slice carrot into sticks. • Half-fill a medium saucepan with boiling water. Cook chopped potato over medium-high heat for 2 minutes. • Place a colander or steamer basket on top and add carrot and trimmed green beans. • Cover and steam until veggies are tender and potatoes are easily pierced with a knife, for another 7-8 minutes.

• Meanwhile, place your hand flat on top of 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 medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

• Transfer veggies to a bowl and season with salt and pepper. Cover to keep warm. • Drain potatoes and return to saucepan. • Add Parmesan cheese, the butter and a pinch of pepper. Lightly crush with a fork. Cover to keep warm.

• To a small microwave-safe bowl, add honey mustard sauce and microwave for 30-seconds, or until heated through. • Divide cheesy crushed potatoes, steamed veggies and chicken between plates. • Spoon honey-mustard sauce over chicken to serve. Enjoy!