• 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, in a medium bowl, combine chicken thigh, 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 thigh, turning occasionally, until browned and cooked through (when no longer pink inside), 10-14 minutes.

• 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!