Zesty Honey Chicken Strips & Garlic Veggies

• While the carrots are steaming, zest lemon, then cut into wedges. Trim ends of asparagus. Finely chop garlic. Thinly slice spring onion. • In a medium bowl, combine lemon zest, garlic & herb seasoning and a drizzle of olive oil. Add chicken breast strips, season with salt and pepper and toss to coat.

Little cooks: Under adult supervision, older kids can help grate the zest.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add baby carrots and the asparagus to the pan. Cook until tender, 5-6 minutes. • When the veggies have 1 minute remaining, add the butter and garlic. Cook until fragrant, 1-2 minutes. Season, then transfer to a plate and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until browned and cooked through, 3-4 minutes each side. • Remove pan from heat. Add the honey and turn chicken to coat.

TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, combine spring onion, dill & parsley mayonnaise, a squeeze of lemon juice and a generous pinch of salt in a large bowl. • Add cooked potato to the mayo mixture and toss until well coated.

Little cooks: Kids can help combine the ingredients for the potato salad.