Step 1

Preheat oven to 200C/180C fan forced. Place the mixed vegetables and 1 tbs oil in a bowl. Toss.

Step 2

Heat a large, non-stick ovenproof frying pan over medium-high heat. Drizzle remaining oil over chicken. Season. Cook, turning, for 3-4 minutes or until browned. Transfer to a plate.

Step 3

Add the deli meat to the pan and cook for 2-3 minutes or until golden. Add the mixed vegies. Cook, stirring often, for 3-4 minutes or until golden. Reduce heat to medium. Add tomato, garlic, lemon rind and herbs. Cook, stirring, for 2-3 minutes or until aromatic.

Step 4

Add the beans, wine and stock. Simmer, stirring occasionally, for 3-4 minutes. Stir in 2 tbs lemon juice. Nestle chicken among veg. Roast for 6-10 minutes or until chicken is just cooked through and vegies are tender. Serve topped with extra herbs, oil and lemon wedges.