Break up the bread of choice into a blender and add the spices and herbs. Blend until this becomes breadcrumbs. Add these to a small bowl to dip the chicken fillets into.
Wash and chop etc potatoes into roughly 2 – 3 cm chunks. Put these onto boil. Add fresh mint for extra flavour.
Wash and cook the chicken fillets for 5 – 7 minutes. Leave to rest.
Wash and chop the courgette and brocolli and cook in a pan of water. These should take around 8 minutes.
Whisk the egg into a bowl.
Dip the chicken fillets into the egg (or vegan egg) mix then coat in the breadcrumbs, covering the whole fillet.
Cook the breaded chicken fillets for a further 5 – 7 minutes until cooked right through.
Check the potatoes, chicken and veg is cooked and serve.