• Chop broccoli (including stalk!) into small florets. 
• Trim green beans. 
• Slice lemon into wedges. 
• Finely chop garlic.
• Place your hand flat on top of chicken breast and slice through 
horizontally to make two thin steaks. Season both sides generously with 
salt and pepper. 

• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook broccoli and green beans, tossing, until tender, 6-7 minutes.
• Add garlic and cook until fragrant, 1 minute. Squeeze over some lemon 
juice and season to taste. Transfer to a bowl and cover to keep warm.

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

• Return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook chicken until cooked through, 3-6 minutes each side (cook in batches 
if your pan is getting crowded).

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

• Divide seared chicken and garlicky greens between plates.
• Top chicken with chargrilled capsicum relish. 
• Serve with any remaining lemon wedges. Enjoy!