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Ingredients
Roasted Chicken Breast with Peas
- For the chicken
- 4 Chicken breasts (each 160 grams)
- ½ tsp Anise seed
- ½ tsp peppercorns
- salt
- 2 Tbsps vegetable oil
- For the vegetables
- 250 grams Snow peas
- 150 grams young, green Beans
- 150 grams thick, green Shelled fava bean
- 100 grams Peas
- 300 grams Thai asparagus
- For the sauce
- 4 Red chili peppers
- 2 garlic cloves
- 50 milliliters mild White vinegar
- 50 grams honey
- lemon juice
For the sauce, rinse, trim and chop the chile peppers. Peel garlic cloves and finely chop. Bring chile peppers and garlic to a boil in a pot with the vinegar, honey and about 200 ml (approximately 3/4 cup) of water. Cook until thick over low heat for about 30 minutes, stirring occasionally. Stir in with lemon juice.
For the chicken, rinse the chicken breasts, pat dry and truss, if desired, with kitchen twine. Coarsely grind aniseseed brandy with peppercorns and spread over chicken. Season with salt and cook until browned over low heat in hot oil for 6-8 minutes.
For the vegetables, rinse and remove strings from the snow peas and young green beans. Rinse the thick beans and peas and drain. Rinse the asparagus and cut in half lengthwise. Place vegetables in a steamer and cook over hot steam for 3-4 minutes. Spread on plates and top with the sliced chicken breasts (remove the kitchen twine, if using). Drizzle with sauce and serve.
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 9.3 g | (31 %) |