4 chicken fillets slit Marinate with 3 tablespoon lemon juice, 2 teaspoon garlic, 1 teaspoon green masala, ½ teaspoon chicken spice, 1 teaspoon lemon pepper, 1 teaspoon Aromat (a South African Spice), ½ teaspoon Ina Parman lemon and herb seasoning. Cook with 1 tablespoon oil. 1 butternut cut in cubes. Steam till done. Not too soft. Sprinkle Ina Parman veg seasoning and salt and pepper. Serve with chicken.