Pour 1 tbsp of the olive oil into a deep frying pan on a medium heat. Once shimmering, season the chicken breasts lightly, then lay them in the pan, skin-side down. Cook for 4-5 mins until the skin is deeply golden, then turn over and cook on the other side until nearly cooked through (they’ll be cooked through later). Remove from the pan and set aside on a plate.

Pour the remaining oil into the pan, tip in the onion and cook for 10 mins until starting to soften. Add the garlic and cook for 3 mins.

Stir in the Marmite, then add the chicken stock, crème fraîche and parmesan, mixing well to combine. Bring to a simmer, then put the chicken in the sauce, skin-side up. Cook for 8-10 mins, or until the chicken is cooked through.

Cook the vegetables following pack instructions, then sprinkle the chives over the chicken and serve with quinoa or mash and the veg.