• Trim baby broccoli. • Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook baby broccoli, trimmed green beans and diced bacon, tossing and breaking up bacon with a spoon, until golden, 5-6 minutes. • Transfer to a bowl. Season and cover to keep warm.

• While the veggies are cooking, in a medium bowl, combine chicken tenderloins, savoury seasoning, a drizzle of olive oil and a pinch of salt. • Return pan to medium-high heat with a drizzle of olive oil. Cook chicken tenderloins, tossing, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat then add sweet & savoury glaze, turning chicken to coat. TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, transfer mashed potato to a medium heatproof bowl. • Microwave until hot and steaming, 3 minutes. • Stir through Parmesan cheese until combined. Season with pepper.

• Divide Parmesan mash between plates. • Top with sticky chicken and bacony greens. • Serve with lemon wedges. Enjoy!