• Boil the kettle. Half-fill a large saucepan with the boiling water.
• Trim green beans. Thinly slice carrot into sticks. Peel garlic and chop. 
• Cook chopped potato and garlic in the boiling water over high heat, for 
2 minutes. 
• Place a colander or steamer basket on top, then add green beans and 
carrot. Cover with a lid and steam until veggies are tender and potatoes are 
easily pierced with a fork, for another 7-8 minutes. 
• Divide green beans and carrot between serving plates. Season to taste with 
salt and pepper and cover to keep warm. 

• While the veggies are steaming, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan!
TIP: Chicken is cooked through when it's no longer pink inside.

• Once potatoes are done, drain and return potatoes and garlic to 
the saucepan. Add the milk, butter and a generous pinch of salt. Mash 
until smooth.
• In a small microwave-safe bowl, microwave honey mustard sauce until 
heated through, 30 seconds. 

Little cooks: Get those muscles working and help mash the potatoes!

• Slice crumbed chicken.

• Divide garlic mash and crumbed chicken between serving plates with steamed veggies. Pour over honey mustard sauce.

• Sprinkle over flaked almonds to serve. Enjoy!

Little cooks: Add the finishing touch by drizzling over the sauce and sprinkling over the almonds!