Sautéed Chicken & Creamy Lemon Sauce

While the fries are baking, chop the broccoli into small florets and roughly chop the stalk. Thinly slice the zucchini into half-moons. Finely chop the garlic. Zest the lemon to get a generous pinch and slice into wedges. In a large bowl, combine the Aussie spice blend, lemon pepper spice blend and a drizzle of olive oil. Add the chicken tenderloins and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the broccoli and a splash of water and cook, stirring, until slightly softened, 2-3 minutes. Add the zucchini and cook until softened, 3-4 minutes. Season. Transfer to a bowl and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken tenderloin until browned and cooked through, 3-4 minutes each side. Transfer to a plate. TIP: Chicken is cooked through when it's no longer pink inside.

Return the frying pan to a medium-high heat. Add the butter, garlic and lemon zest and cook, scraping up any meaty bits from the pan, until fragrant, 1-2 minutes. Add the light thickened cream and crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Season with pepper. Bring to the boil and then reduce to a low heat and simmer until thickened, 4-5 minutes. Stir through any chicken resting juices.