Spring Chicken with Greens and Lemon Butter Sauce

Finely zest and juice lemon. Roughly chop parsley. Cut butter into 1cm pieces.

Heat oil in a frypan over medium heat. Sprinkle chicken with garlic and herb mix and season with salt and pepper. Add chicken to frypan and cook for 12 minutes, turning halfway, or until chicken is cooked through. Remove from pan and keep warm. While the chicken is cooking, continue with step 3.

Snap ends from asparagus and halve. Halve broccolini. Trim snow peas.

Return frypan to medium heat. Add asparagus, broccolini and snow peas with 40ml (2 tablespoons) water. Cover with a lid and steam for 2 minutes or until vegetables are tender but retain some bite.

Crush garlic. Once the vegetables are cooked, set aside and keep warm. Drain water from pan. Add butter, crushed garlic, lemon zest and lemon juice to pan and cook for 1 minute or until warm and emulsified. Add parsley and toss to combine.

Thinly slice chicken and divide between plates with steamed vegetables. Drizzle with lemon butter sauce to serve.