• 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. • 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 steaks 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, 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 zesty chicken and garlic greens between plates. • Spoon over any remaining glaze from pan. Sprinkle over toasted almonds. • Serve with any remaining lemon wedges. Enjoy!