Start by defrosting and preparing the chicken breast as described in my low fat chicken recipe .
Cut chicken into slices and fan on side of the plate.
Cut up your carrots, spring beans and zuchini and stir fry them in water in a hot wok/fry pan for about 5-7 minutes (mushrooms also taste great in this dish)
Place veggy mix on plate
In a mug or cut add 3 tablespoons of low sodium soya sauce, one teaspoon of honey and one teaspoon of seasame seeds… stir and pour over your chicken.
If you want to add a little more protein you can add a boiled egg to the top of the dish