About this recipe:I love to cook chicken because it is so light with the skin removed. With sweet sugar snap peas, scented with mint and thyme, you can make a very quick dinner that is absolutely fabulous.
3 tablespoons olive oil
4 chicken breast fillets
600g sugar snap peas, stems and strings removed
10 fresh mint leaves
10 branches fresh thyme
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Method Prep:5min › Cook:15min › Ready in:20min
Heat the olive oil in a frying pan over medium heat, and cook the chicken breast fillets, turning often, until golden, about 15 minutes.
Meanwhile, bring a pan of salted water to the boil, and cook the peas for 4 minutes; drain.
Remove the chicken from the frying pan to a serving platter. Add the sugar snap peas, mint and thyme to the frying pan and cook just until fragrant, about 2 minutes. Serve immediately with the chicken.