Bacon & Thyme Crusted Chicken Breast

While the potato is cooking, finely chop the garlic (or use a garlic press). Trim the green beans. Thinly slice the courgette into halfmoons. Pick and finely chop the thyme leaves. Zest the lemon to get a generous pinch, then slice into wedges. Finely chop the bacon into 1cm pieces.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the bacon and cook until golden, 2-3 minutes. Add the panko breadcrumbs and cook, stirring, until golden brown, 1-2 minutes. Add the thyme, lemon zest and 1/2 the garlic and cook until fragrant, 1 minute. Season with a pinch of salt and pepper. Transfer to a medium bowl.

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the green beans and courgette and cook until just tender, 4-5 minutes. Add the remaining garlic and another drizzle of olive oil and cook until fragrant, 1 minute. Season with a pinch of salt and pepper, transfer to a medium bowl and cover to keep warm.

Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Season with a pinch of salt and pepper. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add 1/2 the chicken steaks and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate and repeat with the remaining chicken. TIP: The chicken is cooked when it is no longer pink inside.