Lemon chicken breast with asparagus and new potatoes

Ingredients

For 1 serving

• Chicken breast150 g
• Lemon juice20 ml
• Lemon zest2 g
• Asparagus200 g
• Potatoes180 g
• Thymeto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: April – May

Method

1. Preheat a conventional oven to 200 °C. Scrub the potatoes, halve them leaving the skin on, toss them on a baking tray with half the oil, the thyme, salt and pepper and roast for 25 minutes, until golden and tender inside.
2. Meanwhile butterfly the chicken breast or cut it into two thin slices so it cooks evenly; put it on a plate with the lemon juice, the grated lemon zest and a pinch of salt and marinate for 10 minutes.
3. Wash the asparagus, snap off the woody base and peel the lower stalk; steam for 7 minutes, until tender but still bright green, and dress with the remaining oil and a pinch of salt.
4. Heat a griddle over medium-high heat, lift the chicken out of the marinade and cook it for 5 minutes per side, until golden outside and white and juicy in the centre.
5. Season the chicken with pepper and serve it with the asparagus and potatoes.