• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.
• Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.

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

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of salt. Add chicken, turning to coat.
• 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 serving plates and cover to keep warm.

TIP: The chicken is cooked when it is no longer pink inside.

• While chicken is cooking, trim baby broccoli and halve lengthways. 
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook baby broccoli and trimmed green beans, until tender, 5-6 minutes. Season to taste.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• In a small microwave-safe bowl, microwave honey mustard sauce and any pork resting juices, in 30 second bursts, until warmed through.
• Slice chicken.
• Divide mash and sautéed greens between plates with chicken steaks. Spoon over honey mustard sauce to serve. Enjoy!

ELEVATE ME: If you'd added extra ingredients to this recipe, crumble over marinated goat cheese and sprinkle over flaked almonds to serve.