Chicken breast with capers and lemon zest

Ingredients

• 650 g green beans
• 550 g sugar snap peas
• Salt
• 1 Organic lemon
• 600 g Chicken breast fillet (4 chicken breast fillets)
• Pepper
• 2 tbsp sunflower oil
• 4 tbsp small capers (jar)

Instructions

1. 1.

   Wash and trim the beans and snap peas. Cook the beans in boiling salted water for about 6 minutes, then add the snap peas and cook for another 4 minutes. Drain the vegetables, shock them with cold water, and let them drain.

2. 2.

   While the vegetables are cooking, wash the lemon hot, zest the peel into strips, and squeeze out the juice.

3. 3.

   Rinse the chicken breast fillets under cold water, pat dry, and season with salt and pepper.

4. 4.

   Heat 1 tbsp oil in a pan and cook the chicken fillets over medium heat for about 5 minutes on each side.

5. 5.

   Heat the remaining oil in another pan. Sauté the vegetables over medium heat, seasoning with salt, pepper, and lemon juice to taste.

6. 6.

   To serve, spread the vegetables on four plates with a little liquid, arrange the chicken breast fillets on top, sprinkle with capers, and garnish with lemon zest.