Steamed Chicken Breast with Herb Sauce

Ingredients

• 4 chicken breast fillets (prepped, skinless, about 160 g)
• Salt
• Cayenne pepper
• 1 untreated lemon (thin slices)
• 300 g Sugar snap peas
• 500 ml vegetable broth
• 1 bunch arugula
• 2 tbsp chopped parsley
• 2 tbsp chopped dill sprigs
• 1 tsp medium-hot mustard
• 1 peeled garlic clove
• 1 tbsp capers
• 40 g crusted toast bread
• 1 tsp lemon juice

Instructions

1. 1.

   Wash the chicken breast, pat dry and season with salt and cayenne pepper. Place a sieve lined with lemon slices on top of the chicken. Wash and trim the sugar snap peas, add them to boiling vegetable broth, hang the sieve with the chicken over it, cover and cook for 5-6 minutes.

2. 2.

   Meanwhile wash and trim the arugula and blend with the remaining dip ingredients finely. Remove the chicken, cut lengthwise in half, plate with drained sugar snap peas and serve topped with the arugula dip.