Chicken Piccata & Garlicky Greens

Begin by combining the chicken stock cube with 150ml boiling water in a heatproof jug. Stir with a fork, then cover and set aside for later.

Bring a large pan of salted water to a boil. Meanwhile, wash and half the new potatoes. Trim the green beans and separate the broccoli florets. Place the chicken breasts onto a large sheet of greaseproof paper. Fold the paper over and use a rolling pin to bash the chicken until it is 1.5 cm thick. Season well with salt, pepper and olive oil.

Put the new potatoes into the pan of boiling water and cook for 6 minutes. Add the prepared green vegetables to the pan, and boil alongside the new potatoes for a further 4 minutes.

Meanwhile, heat a drizzle of olive oil in a frying pan on high heat. Add the chicken and cook for 4 minutes on each side until cooked. Turn the heat down low and gently pour over the prepared chicken stock. Then, add 2 tsp of capers, grate in the lemon zest and half the lemon and squeeze over the juice. Leave for a few minutes to gently simmer and reduce.

Drain the vegetables and set them aside. Separate the potatoes and add to the chicken pan, simmering for a further minute.

In a separate pan, heat a drizzle of olive oil and crush in the garlic. Once lightly golden, add the drained green vegetables. Season with salt and pepper and grate over the parmesan. Once ready, serve everything up between 4 plates and enjoy.