Double Spiced Chicken & Pepper Gravy

• Meanwhile, trim asparagus. Slice carrot into thin sticks. Slice lemon into wedges. 
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a large bowl, combine chicken, herb & mushroom seasoning and a drizzle of olive oil. Set aside.

• In a large frying pan, heat a drizzle of olive oil and the butter (for the veggies) over medium-high heat.
• Add asparagus and carrot and cook, tossing, until tender, 4-5 minutes.
• In the last 2 minutes of cook time, add flaked almonds, tossing until golden. • Add a squeeze of lemon juice and season to taste. Transfer to a bowl and cover to keep warm.

• 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).

TIP: The chicken is cooked through when it's no longer pink inside.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Meanwhile, in a medium heatproof bowl, combine gravy granules, cracked black pepper and the boiling water, whisking until smooth, 1 minute.
• Add a squeeze of lemon juice and a pinch of salt, then stir to combine.

Little cooks: Take charge by mixing the gravy. Be careful, the water is boiling!