Lemon Chicken with Vegetables

Ingredients

• 4 chicken breast fillets
• 3 large lemons (juice)
• lemon slices (white membranes removed)
• 4 tbsp thyme leaves
• 4 tbsp capers (in brine)
• olive oil
• 4 bell peppers (red and yellow)
• 2 artichokes
• 4 Spring Onions
• 200 g beans
• 8 garlic cloves
• Salt
• pepper (ground)

Instructions

1. 1.

   Whisk lemon juice, salt, pepper, and 2 tbsp oil together and pour over the fillets. Let marinate for 40 minutes.

2. 2.

   Wash and clean all vegetables. Halve and deseed bell peppers. Blanch beans in salted water for 5 minutes and drain. Cut artichokes into halves and cook in salted water for 8-10 minutes, then drain. Heat 5 tbsp oil and sauté all vegetables with garlic cloves over medium heat for about 5 minutes.

3. 3.

   Heat 2 tbsp oil in a pan. Remove the meat from the marination and pat dry. Cook in hot oil until golden brown on both sides. Transfer to plates. Season with salt and pepper. Rinse capers and drain. Add remaining marination, capers, and thyme to the hot pan and bring to a brief boil. Drizzle sauce over chicken fillets, arrange vegetables, and garnish with lemon slices. Adjust seasoning with additional salt and pepper if desired.