Pasta

• Perhaps the simplest combination of peas, broccoli and chicken comes in the form of a pasta dish. Saute diced chicken breast until cooked through, then add steamed broccoli and peas and cook until heated through. Add a touch of cream plus salt and pepper and serve over your choice of pasta shape. Lemon zest would also be a good addition. You can omit the cream and saute a variety of vegetables in olive oil with garlic for a pasta primavera; the chicken adds a welcome dose of protein.

Frittata

• Combine steamed broccoli, fresh or frozen peas and cooked chicken in a frittata, which is basically a baked omelette or a crustless quiche. Grease a baking dish or oven-proof skillet, add the vegetables and chicken and pour beaten eggs over the top. Bake at 400 degrees Fahrenheit until the eggs are set and slightly brown. This makes a fine casual dinner, and can also be served for brunch.

Fricasee

• If you have chicken pieces on the bone, try a fricasee. A fricasee is basically a stovetop braise, with the chicken simmering in a mixture of stock, wine and sometimes cream. It's a traditional French one-dish meal suitable for either a weekday or a weekend dinner. Add the vegetables in at the end and serve over rice or with crusty bread to sop up the sauce.

Fried Rice

• Fried rice may be a particularly appealing choice if you happen to have leftover rice available. Simply saute some garlic and ginger in a wok or large saute pan, then add the chicken and stir-fry until cooked through. If your broccoli is raw, add about 1/4 cup of water, then cover until the broccoli is tender and bright green. Toss in the peas, then the cooked rice and mix well. Season with soy sauce and rice vinegar. Fried rice works as an all-in-one meal and needs no accompaniment, but can also be served on the side of a main dish.