Lemon Herb Chicken with Steamed Vegetables

Name: Lemon Herb Chicken with Steamed Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Ingredients: 450 g chicken breast, cut into 2-3 cm pieces; 1 lemon, half juiced, half sliced; 15 g olive oil, plus extra for marinade; 1/2 tsp salt, plus more to taste; 1/4 tsp black pepper, plus more to taste; 300 g broccoli florets; 150 g green beans, trimmed; 1 red bell pepper, deseeded and sliced; 600 g water; 2 cloves garlic; 15 g fresh parsley, leaves only; 5 g fresh dill, leaves only; 50 g chicken stock; Optional: 1/2 tsp cornflour (for thicker sauce)

Thermomix recipe: Lemon Herb Chicken with Steamed Vegetables. Ready in 35 minutes. Serves 3. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

450 g chicken breast, cut into 2-3 cm pieces
1 lemon, half juiced, half sliced
15 g olive oil, plus extra for marinade
1/2 tsp salt, plus more to taste
1/4 tsp black pepper, plus more to taste
300 g broccoli florets
150 g green beans, trimmed
1 red bell pepper, deseeded and sliced
600 g water
2 cloves garlic
15 g fresh parsley, leaves only
5 g fresh dill, leaves only
50 g chicken stock
Optional: 1/2 tsp cornflour (for thicker sauce)

Instructions

Place chicken pieces in a medium bowl. Add a drizzle of olive oil, the juice from half a lemon, 1/4 tsp salt, and 1/8 tsp pepper. Mix well and set aside to marinate while preparing vegetables.
Place broccoli florets, green beans, and red bell pepper slices into the Varoma tray and Varoma dish. Ensure there are enough gaps for steam to circulate.
Add 600 g water to the mixing bowl. Secure the Varoma into position with the chicken in the Varoma dish and vegetables in the Varoma tray.
Steam for 18 min / Varoma / Speed 2. Check if chicken is cooked through and vegetables are tender-crisp. If needed, steam for an additional 2-5 minutes.
Carefully remove the Varoma and set aside. Discard the water from the mixing bowl.
Add garlic cloves, fresh parsley, and fresh dill to the clean and dry mixing bowl. Chop 3 sec / Speed 7. Scrape down the sides of the bowl.
Add 15 g olive oil, the remaining lemon juice (from the other half lemon), 50 g chicken stock, 1/4 tsp salt, and 1/8 tsp pepper to the bowl. If using, add 1/2 tsp cornflour for a slightly thicker sauce.
Heat 2 min / 90°C / Speed 2. Taste and adjust seasoning as needed.
Divide the steamed chicken and vegetables among 3 plates. Drizzle generously with the lemon herb sauce from the mixing bowl. Serve immediately.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.