Chicken Tenderloins and Seasoned Vegetables

An easy lunch or dinner with lemon pepper chicken and a side of seasoned carrot, cauliflower and sweetcorn.

1 Tbsp cornflour
1 tsp Gregg's Lemon Pepper Seasoning
125g chicken tenderloins
200g bag Wattie's SteamFresh Seasoned Sides Carrot, Cauliflower and Sweetcorn with Ginger and Lemon Pepper Seasoning
Baby gourmet potatoes, to serve
Freshly chopped parsley to garnish

Mix together cornflour and Gregg’s Lemon Pepper Seasoning. Toss the chicken tenderloins in the cornflour mix.
Heat 1 Tbsp oil in a small frying pan. Stir-fry the chicken tenderloins over a medium high heat until golden and cooked. Serve with Wattie’s Seasoned Vegetables and boiled baby gourmet potatoes. Garnish with freshly chopped parsley.