Ingredients (Serves 1)
1 chicken thigh fillet
1/2 a zucchini, washed
1 bunch of asparagus, washed
1 tsp olive oil
1/4 cup cooked brown Rice

Marinade
Smoked paprika
Thyme
Rosemary
Garlic Powder
Salt
Black pepper
Olive oil
(I don't really use measurements when I cook so just go with the flow!) 

Method
Place all ingredients of marinade into a bowl with the chicken thigh. Mix it all together and leave it to marinate.

Next, you want to wash and chop the vegetables in roughly the same sizes so they cook at the same time. I used zucchini and asparagus cause those are one of my favourites, but feel free to substitute that with any vegetables you want.

Place a grill pan over medium-high heat. If you just have a normal frying pan then you can just pan-fry the chicken as well. I've done it before and it tastes just as good.
Add the chicken to the pan and reduce the heat to medium. Cook them until they're done depending on their size and thickness of the meat. Mine took about 4-5 minutes on each side.

Check if it's cooked enough by pressing down on the meat, it should feel tougher but still soft enough that it can be slightly pressed down. And the meat should bounce back up after you pull away.
Take the chicken off the heat and put it on a plate/chopping board.
Leave the chicken to rest.

Place the grill pan back on the heat let it heat up for about 1 minute. Add the vegetables and cook them until they are done.
It should take about about 10 minutes for the whole batch.
Try one to taste if it's cooked or not.
When they're done, just put them in a bowl and season with salt and pepper.

Go back to the chicken that was left to rest and cut it in strips.
Serve immediately.

I served them in a container with some brown rice because I had to pack some dinner for Lewis.
He was working so I had to do a little dinner delivery.

ALL DONE!
Hope you guys enjoy it, and if you tried it out please do let me know what you think!