Chicken & Garlicky Portobello Mushrooms

• Meanwhile, finely chop garlic. 
• Cut broccoli (see ingredients) into small florets, then roughly chop the stalk. 
• Zest lemon to get a generous pinch, then slice into wedges. 
• Thinly slice portobello mushrooms.  
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. 

• Add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. 
• Microwave broccoli on high until just tender, 2-4 minutes. Drain and pat broccoli dry with paper towel. 
• Place broccoli on a second lined oven tray. Using the flat base of a bowl, crush broccoli until about 1cm thick. Drizzle with olive oil, season with salt and pepper and sprinkle with Parmesan cheese. 
• Roast until golden, 12-15 minutes. 

TIP: Patting the broccoli dry helps it crisp up in the oven!

• While the broccoli is roasting, in a medium bowl, season chicken with salt and pepper.  
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).  
• Transfer to a plate and cover to keep warm.  

TIP: The chicken is cooked through when it is no longer pink inside.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms, stirring, until tender, 4-6 minutes.  
• Add garlic and cook until fragrant, 1 minute. 
• Remove pan from heat, add the butter and a generous squeeze of lemon, stiring, 1 minute. Season to taste.