Steamed vegetables and chicken fillet with curry dressing

Rub the chicken breasts with salt pepper and half of the curry powder. Brush them with 1 tbsp oil. Put the chicken fillets in a steam basket.

Place the carrots and sugarsnaps in the other steam basket. Bring a layer of water to the boil in the steamer. First place the steam basket with chicken on the pan and put the steam basket with vegetables on it. Put the lid on and steam the vegetables and chicken for 15 minutes.

Meanwhile, halve the cucumber in half and scrape out the seeds with a spoon. Cut the cucumber halves diagonally into 1 cm pieces. Add the cucumber pieces to the vegetables in the steamer and steam the vegetables for another 5 minutes. When preparing in a steam oven or electric steamer, follow the manufacturer's instructions.

Grate the green skin thinly from the lime and squeeze out the fruit. Dissolve the broth powder in 100 ml of boiling water in a small bowl. Beat the stock with the remaining oil and curry powder into a dressing. Stir in the lime zest and spring onions and add lime juice, salt and pepper to taste.

Divide the vegetables and chicken fillets over 4 plates and spoon the dressing over the vegetables. Tasty with cooked potatoes.