Chicken breast in yogurt tuna sauce with potatoes and green beans

Ingredients

For 1 serving

• Chicken breast130 g
• Canned tuna in water40 g
• Nonfat Greek yogurt60 g
• Capers5 g
• Lemon juice10 ml
• Potatoes180 g
• Green beans120 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: lactose, fish,

In season: May – September

Method

1. Bring a small pan of water to the boil, salt it, add the chicken breast and poach it gently, with the water barely trembling, for 15 minutes, until white and firm in the centre; let it cool slightly in its liquid so it stays tender, then slice thinly.
2. Meanwhile wash and peel the potatoes and cut them into cubes of about 2 cm; top the green beans. Put them in cold water, bring to the boil, salt and cook for 12 minutes, until the potatoes are tender and the beans still slightly crisp; drain.
3. Drain the tuna and blend it with the Greek yoghurt, the rinsed capers, the lemon juice and half the oil until smooth; if too thick, thin with a spoonful of the chicken poaching liquid.
4. Dress the vegetables with the remaining oil and a pinch of salt.
5. Arrange the chicken slices on the plate, coat them with the tuna sauce and serve with the potatoes and beans.