Heat the oil in a large pan. Add the chicken and cook for 3 minutes, then stir in the garlic and herb seasoning spice mix and the chopped tomatoes.
Bring to a simmer, then stir in the rice, prawns, the frozen vegetables and 150ml water. Cook for a further 7 minutes, stirring often, until the chicken is cooked through with no pink remaining.
Remove from the heat, then stir through the chopped parsley. Serve with the lemon wedges for squeezing over.