• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a 
generous pinch of salt.
• Cut potato 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 saucepan.  

• Place your hand flat on top of chicken breast and slice through horizontally 
to make two thin steaks.
• In a medium bowl, combine classic roast seasoning and a drizzle of olive 
oil. Add chicken steaks, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.  
Cook chicken steaks until cooked through, 3-5 minutes each side  
(cook in batches if your pan is getting crowded).
• Remove pan from heat, then add the honey, Dijon mustard 
(see ingredients), butter and a splash of water, turning to coat. 

TIP: Chicken is cooked through when it's no longer pink inside. 

• Slice avocado in half, scoop out flesh and roughly chop.
• Thinly slice spring onion. Roughly chop cos lettuce (see ingredients). 
• Slice lemon into wedges.
• Meanwhile, in a second medium bowl, combine lettuce, avocado, a squeeze 
of lemon juice and a drizzle of olive oil. Season to taste.   

• Add dill & parsley mayonnaise and spring onion to the potatoes. Toss to 
combine and season to taste.
• Divide honey-mustard chicken, creamy potatoes and avocado garden salad 
between plates. Serve with any remaining lemon wedges. Enjoy!