Spiced Chicken & Pepper Gravy

• Meanwhile, trim asparagus. Thinly slice carrot into 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 medium 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 over medium-high heat.
• Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil and the butter (for the veggies).
• Add asparagus and carrot and cook until tender, 4-5 minutes.
• In the last 2 minutes of cook time, add the 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 steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

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

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

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