Cut fat off chicken breast and season with salt and pepper.

Heat a tbs of olive oil in a wok and add the green beans and carrots. (They will need 30-45 mins to soften)

In the meantime mince the basil and parsley together. Cut the cherry timatoes in half.

Heat a skillet and add a tbs. of olive oil. Add the basil and parsley and cook for 2 minutes. Add the tomatoes. Cook for another 2 minutes. Add the chicken. Cover the skillet. Cook for 5-7 minutes on each side.

Add the mushrooms to the wok while the chicken is cooking and season the vegetables in the wok. I used chili flakes, salt and pepper.

When the mushrooma have softened and the chicken is cooked, serve.