2 – 3 chicken fillets
80 – 100g fresh shelled peas
300 – 400g tenderstem broccoli, halved
4 sundried tomato quarters, sliced
1 wheel (1/2 cup) feta cheese, crumbled
¼ cup slivered almonds
Balsamic reduction for serving
Season the chicken fillets and steam, grill or bake until done.
Steam the broccoli and peas for about 7 minutes (until soft but still firm).
Toss together the broccoli, peas and sundried tomatoes.
Slice the warm chicken and arrange on top of the broccoli mix.
Scatter the almonds over and drizzle with Balsamic reduction.