Honey & Herb-Glazed Chicken

• Meanwhile, pick and thinly slice mint leaves. Finely chop garlic.

• In a small bowl, combine mint and Greek-style yoghurt. Season with salt and pepper. Set aside.

• When the veggies have 15 minutes remaining, heat a medium saucepan with a drizzle of olive oil over medium-high heat. Cook the butter, garlic and vegetable stock powder (see ingredients) and the water, until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. Add couscous and stir to combine • Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork. Set aside.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • When the chicken has 2 minutes left, spoon over the honey and herb glaze until well coated. Remove from heat.