Lemon & Sage Butter Chicken With Greens

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Rinse your brown rice, then add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain and return it to the pot

Whilst the rice is cooking, add your chicken breast portion[s] to a chopping board and cover with a sheet of cling film

Bash the chicken breast portion[s] with a rolling pin until evenly flattened – this is your chicken escalope[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Season the chicken escalope[s] with pepper

Once hot, add the seasoned chicken escalope[s] and cook for 5-6 min on each side or until golden and cooked through (no pink meat!)

Boil a full kettle

While the chicken is cooking, dissolve your chicken stock mix in 150ml [225ml] [300ml] boiled water

Cut your lemon[s] in half

Peel and finely slice (don't chop!) your garlic

Trim, then add your green beans to a pot, cover them with boiled water (just enough to cover them) with a pinch of salt

Bring to the boil over a high heat and cook for an initial 2-3 min

Once the chicken is cooked through, add 30g [45g] [60g] butter to the pan along with your sage leaves and sliced garlic and cook for 2 min or until fragrant

Add the chicken stock and the juice of half the lemon[s] to the pan and cook for 4 min further or until reduced to a gravy-like consistency – this is your lemon & sage butter chicken

Once the green beans have had an initial 2-3 min, add your blanched peas to the pot, and cook for a further 1 min or until everything's tender – these are your greens

Once done, drain the greens and cut the remaining lemon into 1 wedge per person