This light and fresh dish is your go-to post-workout dinner. Packed with protein and veg, it's levelled up with a quick but deliciously velvety lemon butter sauce. Consider all boxes ticked in 30 minutes or less!
Finely zest and juice lemon. Roughly chop parsley. Cut butter into 1cm pieces.
Slice chicken horizontally to yield 2 thinner slices. Heat oil in a frypan over medium heat. Season chicken with salt and pepper and cook for 4–5 minutes each side or until caramelised and cooked through. Remove from pan and keep warm. While chicken is cooking, continue with step 3.
Snap ends from asparagus and halve. Halve broccolini. Trim snow peas.
Return frypan to medium heat. Add asparagus, broccolini and snow peas with 40ml (2 tablespoons) water. Cover with a lid and steam for 2 minutes or until vegetables are tender but retain some bite.
Peel and crush garlic. Once vegetables are cooked, set aside and keep warm. Drain water from pan. Add butter, garlic, garlic and herb mix, lemon zest and lemon juice to pan and cook for 1 minute or until warmed through and emulsified. Add parsley and toss to combine.
Thinly slice chicken and divide between plates with steamed vegetables. Drizzle with lemon butter sauce to serve.