• Finely chop garlic. 
• Thinly slice carrot and courgette into half-moons. 
• Thinly slice onion.

• In a medium bowl, combine Kiwi spice blend and half the mayonnaise.
• In a second medium bowl, add panko breadcrumbs.

Little cooks: Take charge by combining the mayo mixture!

• Coat handfuls of chicken breast strips in the mayo mixture, followed by the panko breadcrumbs. Transfer to a plate.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, courgette and onion, tossing, until tender, 5-6 minutes.
• Add the butter and garlic and cook until fragrant, 1 minute.
• Transfer to a plate. Season to taste with salt and pepper and cover to keep warm. 

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

• Wipe out the frying pan, then return to medium-high heat. Cook chicken strips until browned and cooked through, 3-4 minutes each side (Cook in batches if your pan is getting crowded).

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

• Divide crumbed chicken strips and garlic butter veggies between plates.
• Serve with remaining mayonnaise. Enjoy!

Little cooks: Add the finishing touch by dolloping on the mayonnaise!