Herby Roast Chicken Breast on Butter Beans

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.

Once hot, lay the chicken into the pan, sprinkle over the roasted spice and herb blend, and cook until browned, 5 mins each side. 

Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

Once the onion has caramelised, add the garlic and fry for another 30 secs.

Next, stir in the butter beans (including the liquid), miso paste and the sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins. 

Once thickened, stir in half the chilli flakes (add less if you'd prefer things milder).

Season with pepper, then remove from the heat and cover to keep warm. 

Heat a drizzle of oil in a large frying pan on high heat.

When hot, add the courgette and cook until charred, 3-4 mins each side. Cook in batches if necessary.

Once cooked, season with salt and pepper, then remove from the heat.

Once the chicken is ready, drizzle over the honey (see pantry for amount) and turn so the chicken is nicely coated. 

Transfer to a board and thinly slice widthways into 2cm thick slices.