• 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. Set aside.
• 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. 
• Heat a large frying pan over medium-high heat. Toast flaked almonds, 
tossing, until golden, 2-3 minutes. Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. 
• Cook chicken until cooked through, 3-5 minutes each side (cook in batches 
if your pan is getting crowded). 
• Remove from heat, then add lemon-herb glaze, turning chicken to coat. 

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

• Meanwhile, heat a second large frying pan over high heat with a drizzle of 
olive oil.
• 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 zesty honey-glazed chicken and garlic greens between plates.
• Spoon over any remaining glaze from pan. Sprinkle over toasted almonds. 
• Serve with any remaining lemon wedges. Enjoy!