Sliced chicken with yogurt tuna sauce

Ingredients

For 1 serving

• Chicken breast160 g
• Canned tuna in water70 g
• Nonfat Greek yogurt90 g
• Capers11 g
• Lemon juiceto taste
• Saltto taste

Contains: lactose, fish,

Method

1. Bring a couple of fingers of water to the boil in a pan that will take a steamer basket.
2. Salt the chicken breast on both sides, put it in the basket, cover and steam over a medium heat for 12 minutes, until white right through at the thickest point.
3. Meanwhile drain the tuna well and rinse the capers; blend the tuna, Greek yoghurt, capers and a few drops of lemon juice for about a minute, until the sauce is smooth and creamy.
4. Let the chicken cool for a few minutes, then slice it thinly against the grain with a sharp knife.
5. Arrange the slices on a plate, coat them with the tuna sauce and serve cold.