This recipe for pan-tossed chicken and vegetables provides an excellent lunchtime or dinner solution, whenever you are short for time. In fact, it is so simple to make that it just takes a few minutes to serve up this complete meal in a dish that will also appeal to kids. Here is the full recipe for pan-tossed chicken and vegetables!

Wash and trim the courgettes and carrots and cut them up into matchsticks (julienne), taking care to peel the carrots first. In a non-stick pan, heat a drizzle of oil, add the onions and gently fry until golden. Now add the other vegetables and cook for a few more minutes.

Cut the AIA chicken breast into bite-sized pieces and add these to the vegetables in the pan. When the chicken has cooked through, season with salt. Your pan-tossed chicken and vegetables are ready to serve!