Spring Lemon Chicken with Steamed Greens and Jus

Steps

1. Preheat oven to 230°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using). Toss potatoes on prepared tray with a drizzle of oil and polenta spice mix until well coated. Roast in oven for about 25 minutes until golden and crunchy. Toss half way through.
2. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Mix remaining spring lemon chicken ingredients in a bowl, add chicken and toss to coat.
3. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook chicken for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest. Wipe pan clean and set aside.
4. Cook broccoli and asparagus in pot of boiling water for 2-3 minutes, until bright green and tender. Drain well and return to pot with mustard, butter and vinegar. Season with salt and pepper and mix until butter has melted.
5. Return reserved pan to a low heat, add chicken jus and bring to a gentle simmer. Slice chicken thinly on an angle against the grain. Add any chicken resting juices to jus and mix well.
6. To serve, divide potato roasties between plates and top with slices of spring lemon chicken. Drizzle over chicken jus and serve steamed greens on the side.