Combine ready-prepared dishes with your own flourish for stress-free cooking.
Put all the dressing ingredients in a jar with a screw-top lid and shake vigorously to combine. Set aside.
Cook the chicken according to the packet instructions.
Briefly cook the broccoli in boiling water to retain its crunch, then drain and put on a serving plate. Shake the honey mustard dressing again to make sure it’s well combined, then pour it over the broccoli and scatter with the cranberries and toasted almonds.
Slice up the chicken and arrange neatly on a serving platter with rocket leaves in between each sliced chicken fillet as a garnish. Serve with the broccoli salad and Piemontaise potato salad on the side.