So quick and easy.
Ingredients
- 1 Chicken breast
- A handful of green beans and broccoli florets
- 1 Radish
- Juice of a lemon
- Some flaked almonds
- Olive oil
- 1 Shallot
Method
- Pre-heat the oven to 190C.
- In a non-stick frying pan fry the chicken breast with a tsp of olive oil, then put in the oven for 9 to 10 minutes.
- Gently boil a handful of green beans and broccoli florets for about 6 minutes and drain.
- Cut the radish to four or eight wedges and put in a bowl with the broccoli and green beans.
- Squeeze lemon over the vegetables. For the dressing finely chop one shallot and sauté it on a pan with some olive oil to soften it up.
- Pour over the vegetables.
- Gently toast some flaked almonds on a hot pan.
- Place the vegetables on the plate and slice the chicken on top, sprinkle toasted almonds and squeeze some lemon on top.
