1

Put the chicken between two pieces of clingfilm and bash with a rolling pin to flatten to half the thickness. Put into a plastic sandwich bag with the lemon zest and herbs. Season well, then seal and shake to coat. Set aside in the fridge until needed.

2

Bring a medium pan of water to the boil and cook the potatoes and green beans for 6 minutes. Drain and separate the potatoes and beans. Pat the potatoes dry with some kitchen paper and keep the beans warm on a plate covered with kitchen foil.

3

Mist a small nonstick frying pan with cooking spray and sauté the potatoes for 4-5 minutes, until crisp, then add to the plate with the beans to keep warm.

4

Mist the pan again and fry the chicken for 3 minutes on each side, until lightly golden and cooked through. Serve with the beans and potatoes, and the lemon wedges to squeeze over.