Step 1

Heat 1 tablespoon of oil in a large pan over medium heat.

Step 2

Add the potatoes and season with salt and pepper. Cover and cook, stirring occasionally, until fork tender (roughly 15 minutes).

Step 3

Add the asparagus and zucchini to the pan, give it a stir, cover and cook for 5 minutes, stirring once.

Step 4

Transfer the potatoes, asparagus and zucchini to a large bowl and sprinkle with arrowroot starch. Toss to coat and set aside.

Step 5

Add the chicken to the pan with the remaining 1 tablespoon of olive oil, and cook for 7-10 minutes, until cooked through.

Step 6

Return the veggies to the pan along with the chicken stock, balsamic vinegar and salt. Cook, stirring occasionally, for 3-5 minutes, until sauce bubbles and thickens.

Step 7

Sprinkle with pomegranates and feta and serve immediately.

Step 8

After cooking, leftovers may be kept in the fridge for up to 4 days, though it is best eaten within 2-3 days.