Step 1: Wash and scrub new potatoes. Cut them into quarters or halves depending on size. Boil in salted water for about 10-12 minutes until tender. Drain well.

Step 2: Trim the woody ends off the asparagus spears. Slice spring onions thinly. Roughly chop parsley.

Step 3: Pat chicken breasts dry and season generously with salt and pepper. Heat half of the olive oil in a large non-stick skillet over medium-high heat. Add chicken and sear for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from the pan and set aside to rest.

Step 4: In the same skillet, add the remaining olive oil. Add asparagus and sauté for 3-5 minutes until tender-crisp. Add the boiled potatoes and spring onion, tossing to combine and lightly brown the potatoes for 2-3 minutes.

Step 5: Slice the rested chicken. Serve the chicken alongside the sautéed vegetables and potatoes. Squeeze fresh lemon juice over everything and garnish with chopped parsley.