Serves: 4

Prep time: 10 mins

Cook time: 30 minutes

Ingredients

• 4 chicken breasts, skinned
• 2 bunches asparagus, trimmed
• 2 bunches broccolini, trimmed
• 100g peas
• 1 fennel, trimmed
• 1 spring onion, finely chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• Sea salt and freshly ground black pepper

Spring onion sauce

• 3 spring onions, chopped
• 2 tablespoon garlic aioli or whole egg mayo
• 2 tablespoon plain yoghurt

Method

1. Set up the steamer with boiling water.
2. Season the chicken with salt and pepper.
3. Steam the chicken for 10 to 12 minutes.
4. Steam the asparagus, broccolini and pears for four minutes
5. Finely chop the fennel and toss with chopped spring onion, olive oil, lemon juice, sea salt and pepper.
6. If you have a food processor available, blend the sauce ingredients until smooth and season well.
7. Rest the chicken for two minutes, and then slice against the grain.
8. Remove the vegetables, drain and toss with the fennel until coated.
9. Keeping the fennel to one side cut the asparagus and broccolini and arrange onto a dish with the peas.
10. Arrange chicken and spring onion sauce on top, add the fennel, drizzle with any left-over dressing and serve.

Image and full recipe source: bit.ly/jilldupleixchicken