Chicken with Chive Mash & Green Beans

Ingredients

• 4 chicken breasts, trimmed
• 1 tbsp garlic‑infused olive oil
• 1 tsp dried thyme
• 800g floury potatoes, peeled and cut into chunks
• 30g unsalted butter
• 150ml lactose‑free milk, warmed
• 3 tbsp fresh chives, chopped
• 1 tsp Dijon mustard
• 300g green beans, trimmed
• 1 lemon, zest and juice
• sea salt and freshly ground black pepper, to taste
• Crusty bread, to serve

Method

1. Cover the potato chunks with cold salted water in a large pan, bring to the boil and simmer for 15–18 minutes until tender — they should break apart easily with a fork.
2. While the potatoes cook, blanch the green beans in boiling salted water for 3–4 minutes until bright and just tender, then refresh in cold water to keep the colour and crisp bite; set aside.
3. Drain the potatoes well, return to the pan off the heat and mash with the butter, warm lactose-free milk, Dijon mustard and chopped chives until smooth and creamy. Season generously and keep warm.
4. Season the chicken breasts with dried thyme, salt and pepper. Heat the garlic-infused oil in a large non-stick frying pan over a medium-high heat and cook the chicken for 5–7 minutes each side until golden and cooked through (internal temp about 75°C) and the juices run clear.
5. Rest the chicken for 5 minutes to keep it juicy, then slice and squeeze a little lemon juice over to brighten the flavour. Toss the green beans with the lemon zest and remaining juice.
6. Pile the chive mash onto warm plates, lay the sliced chicken on top and arrange the lemony green beans alongside — the mash silky, the chicken juicy, the beans crisp-tender for contrast.