• Trim green beans. Chop broccoli (including stalk!). Finely chop garlic. Slice lemon into wedges. • In a small bowl, combine dried oregano, the honey, a good squeeze of lemon juice and a splash of water. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season all over with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove from heat, and add lemon herb glaze, turning chicken to coat. TIP: The chicken is cooked when it is no longer pink inside.

• Meanwhile, in a second large frying pan, heat a drizzle of olive oil over high heat. • Cook green beans and broccoli, tossing, until tender, 6-7 minutes. • Add garlic and a pinch of chilli flakes (if using) and cook, until fragrant, 1 minute. Season with salt and pepper. TIP: Add a dash of water to help speed up the cooking process.

• Divide herby lemon chicken and garlic greens between plates. • Spoon over any remaining glaze from pan. Sprinkle over flaked almonds. Serve with any remaining lemon wedges. Enjoy!