Sticky chilli chicken.
1 tbsp olive oil
1 chicken breast, skin on
2 garlic cloves, skin on, lightly crushed with the flat of a knife
½ each green and red chilli, chopped
2 tbsp clear honey
green beans, blanched
1 tbsp toasted flaked almonds
Heat the oil in an ovenproof frying pan and sear the chicken breast on all sides until golden-brown, about 4-5 minutes.
Add the garlic cloves, chopped chillies and honey to the pan, stir, and transfer to the oven to cook for 8-10 minutes, or until the chicken is completely cooked through.
To serve, place the chicken onto a serving plate with the green beans and drizzle over the pan juices. Scatter with toasted almonds and serve.