1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a large nonstick, ovenproof frying pan with cooking spray and set over a medium-high heat. Season the chicken well, fry for 2-3 minutes on each side until golden, then remove from the pan. Set aside.

2

Combine the honey, both mustards and 75ml water in a small jug. Pour into the frying pan and cook, stirring, for 1-2 minutes, scraping up any brown bits using the back of a spoon. Return the chicken to the pan and turn to coat in the honey mustard mixture. Transfer the pan to the oven and bake for 15 minutes, or until the chicken is cooked through.

3

Meanwhile, cook the potatoes in a very large pan of boiling water for 10 minutes. Add the green beans and corn to the pan and cook for a further 5 minutes until tender. Drain, then return the veg to the pan. Stir through the low-fat spread and season to taste.

4

Serve the chicken and veg with the sauce spooned over.