• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray, drizzle with olive oil, sprinkle with a pinch of salt and toss to coat. • Roast until tender, 20-25 minutes. • Meanwhile, in a medium bowl, combine herb crumbing mix, a generous drizzle of oil and a pinch of salt and pepper. TIP: If your oven tray is crowded, divide the potato between two trays.

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Add chicken to a second lined oven tray and season with salt and pepper. • Spread garlic sauce over top of chicken. Spoon over crumb mixture, gently pressing so it sticks. Drizzle over olive oil. • Bake until cooked through (when no longer pink inside) and crumb is golden, 14-16 minutes.

• Meanwhile, boil the kettle. • Trim and roughly chop green beans. • Place beans in a medium heatproof bowl and cover with boiling water. Immediately cover with plate or foil and leave for 5 minutes. • Rinse and drain beans. Return beans to the bowl and allow to cool slightly.

• When beans have cooled slightly, add mixed salad leaves and a drizzle of olive oil and balsamic vinegar. Season to taste. • Divide herby crusted chicken and roasted potatoes between plates. • Serve with green bean salad and mustard mayo. Enjoy!