In a medium bowl, add 1 tablespoon of olive oil, garlic, 1 teaspoon of seasoning and the salt and add the chicken strips. Leave to marinade for 30 minutes or even overnight if you make ahead, or at least until you have finished preparing the vegetables.

Wash, peel, core, top and tail all of the vegetables accordingly. Slice them thinly and then cut them in thin short strips, so that they cook evenly and fast. The secret is to keep some of the crunch, but make sure that everything is cooked through. Set the vegetables aside in separate prepared bowls, so that is easy to grab them when you are ready.

In a frying pan, add 1 tablespoon of olive oil and add the marinated chicken strips. Turn the chicken on the other side after 2.5-3 minutes. Saute until golden brown and cooked through. This should take 5-6 minutes. Remove the chicken strips from the pan and set aside.

In the same pan, add another tablespoon of olive oil and add a handful of each of the sliced vegetables. Allow the heat to create a little caramelisation for a minute or two before you start to stir fry the vegetables. Stir fry in 2 batches, making sure the pan is not overcrowded. Add a pinch of salt and a pinch of seasoning, making sure not to oversalt. Taste as you go, then set them aside next to the chicken.

Add the last of the olive oil and toss the cherry tomatoes until they blister and sizzle a little. Add the spinach and mix gently until wilted. Add the stir fried vegetables and chicken back to the pan mixing gently for a few moments to combine all the flavors.

Serve immediately on its own or over rice or cooked grains.