Chicken with steamed vegetables and lemon sauce

A light, warm dish packed with flavor.

The chicken is gently steamed, stays juicy, and is paired with vegetables that retain their freshness. The lemon sauce brings all the ingredients together in a light dish.

Ingredients (serves 4)
For the chicken & vegetables

• 800 g chicken fillet (breast or boneless thigh)
• 2 carrots, sliced into rounds
• 1 broccoli, cut into small florets
• 1 zucchini, cut into thick slices
• 1 potato, cut into thin slices
• Salt
• Freshly ground pepper

For the lemon sauce

• Juice of 2 lemons
• Zest of 1 lemon
• 4 tbsp olive oil
• 1 tsp mild mustard
• 1 garlic clove (optional, very finely chopped)
• 1 tsp honey (optional, for balance)
• Salt & pepper

Step-by-step instructions

1️⃣ Preparing the chicken
Cut the chicken into medium-sized portions.
Season lightly with salt and pepper and set aside while you prepare the vegetables.

2️⃣ Steaming
In a pot fitted with a steaming rack or in a steamer:
Add the potatoes and carrots first (they need a little longer to cook).
After 5 minutes, add the chicken.
During the last 5 minutes, add the broccoli and zucchini.
Total steaming time: 20–25 minutes, until the chicken is thoroughly cooked but still juicy.

3️⃣ Making the lemon sauce
In a bowl, mix together:

• the lemon juice and zest
• the olive oil
  
• the mustard
  
• the garlic (if using)
  
• the honey

Season with salt and pepper and whisk well with a fork until combined.

4️⃣ Bringing the dish together
Place the chicken and vegetables in a large bowl or on a platter.
Pour the lemon sauce over them while they are still warm so they can absorb the flavor.

To serve

Serve warm, with:

• a little freshly ground pepper on top
• extra lemon for anyone who likes a more intense flavor
• optional fresh parsley or dill

Pairs perfectly with a little whole-grain bread or rice.

Tips for success

• Steaming keeps the chicken from drying out, as long as you don't overcook it.
• For a richer flavor, you can add a little chicken stock to the sauce.
• The mustard and honey should not overpower the dish; they simply balance the lemon.