• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 1cm wide wedges (no need to peel).
• Pop the wedges onto a lined baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, trim the green beans. 
• Peel and grate the garlic (or use a garlic press).
• Place a hand flat on top of the chicken and slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Repeat with the other breast(s).

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the green beans and fry until starting to char, 2-3 mins.
• Stir in the garlic, lower heat to medium and cook for 1 min.
• Add a splash of water and immediately cover with a lid or some foil. 
• Cook until tender, 4-5 mins. Remove from the pan and cover to keep warm.

• Return the pan to medium-high heat a drizzle of oil.
• When hot, add the chicken and season with salt and pepper.
• Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Add the mustard, stock powder and 50ml water (double for 4p) to the chicken.
• Cook, stirring, until the sauce is slightly thickened and has coated the chicken well, 2-3 mins. 
• Season to taste with salt and pepper.
• Remove from the heat and stir through a knob of butter and the honey.

TIP: To reduce the heat in this recipe you can use less mustard.

• Divide chicken, potato wedges and green beans between plates.
• Pour any extra glaze from the pan over the chicken.