Chicken Breast with Potatoes and Lime Butter

Ingredients

• 600 g small potatoes
• Salt
• 350 g carrots
• 200 g Sugar snap peas
• 2 cloves garlic
• 1 Lime
• 50 g yogurt butter (room temperature)
• 480 g chicken breast fillet (4 chicken breast fillets)
• Pepper
• 1 tsp Olive oil
• 5 g butter
• 2 sprigs Basil

Instructions

1. 1.

   Wash potatoes thoroughly and cook in boiling salted water for about 25 minutes.

2. 2.

   Meanwhile wash and trim carrots and sugar snap peas. Slice carrots and blanch them in boiling salted water for 3–4 minutes, then drain, shock in cold water and let drain.

3. 3.

   Peel garlic. Rinse lime under hot water, pat dry, grate 1 tsp of zest and squeeze juice. Mix 2 tbsp lime juice and grated zest with yogurt butter, add pressed garlic and season with a pinch of salt; combine well.

4. 4.

   Rinse chicken fillets under cold water, pat dry and season with salt and pepper. Lightly oil an oven tray and place the fillets on it. Brush them with the garlic-lime butter and grill in a preheated oven for about 5–10 minutes per side.

5. 5.

   In the meantime heat butter in a pan and sauté the vegetables for about 5 minutes over medium heat; season with salt and pepper.

6. 6.

   Wash basil, shake dry, cut into fine strips and mix with the vegetables. Drain potatoes. Plate the finished chicken fillets with vegetables and serve the potatoes separately.