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.