Grilled chicken with mixed mushrooms, green peas and mint
- 150 g shiitake
- 150 g pioppino
- 500 g chicken breast
- 300 g green peas
- small bunch of spring onions
For the dressing:
- plain yogurt
- chopped fresh herbs (mint, lemongrass, coriander)
- garlic, oil, salt and pepper
Season the chicken breasts with salt and pepper, then grill. Steam the green peas and set to one side. Sauté the mushrooms in a little oil and season with salt and pepper. Slice the spring onions into rings, gently combine with the
cooked peas and mushrooms, then arrange next to the grilled chicken breast.
Serve with a dressing of yogurt and fresh herbs.