Wash and clean the chicken breasts.

Combine garlic, mixed herbs, lemon juice, olive oil, Tabasco, red chilli flakes, parsley, honey, and salt in a bowl.

Massage the marinade onto the chicken breasts.

Rest the chicken for an hour to marinate.

Heat a skillet on medium flame.

Cook the chicken on both sides for 3 minutes, basting with marinade.

Transfer chicken to a plate and let it rest.

Heat the same pan on medium heat, add remaining marinade.

Mix all-purpose flour with water to create a slurry.

Add the slurry to the pan with the marinade.

Bring to a boil and cook until the sauce thickens.

Set aside the sauce.

Heat a skillet on medium-high heat with olive oil.

Add garlic and saute until light brown.

Add the vegetables and saute until cooked but crunchy.

Add salt, mixed herbs, and parsley; mix well.

Turn off the heat and set aside the vegetables.

Combine hot boiled potatoes with salt, butter, black pepper, and lemon juice in a bowl.

Mash until soft and smooth.

Set aside the potato mash.

On a serving plate, place the pan-roasted vegetables, potato mash, and chicken breast.

Pour the steak sauce over the chicken just before serving.

Preheat sizzle pan and serve.