Garlic and lemon thyme steamed chicken

• 8 outside leaves cos lettuce
• 4 small single (720g) skinless chicken breast fillets, trimmed
• 2 cloves garlic, crushed
• 3 teaspoon chopped fresh lemon thyme
• salt and freshly ground black pepper
• 20 baby carrots, trimmed
• 1 bunch asparagus, trimmed, halved
• 150 gram sugar snap peas, trimmed
• lemon wedges, to serve (optional)

Garlic and lemon thyme steamed chicken

• 1

  Remove thick centre rib from the lettuce leaves. Overlap two lettuce leaves, place one piece of chicken on leaves. Repeat with remaining lettuce and chicken. Sprinkle chicken with garlic, thyme, salt and pepper. Roll up chicken in lettuce.

• 2

  Bring a wok or large shallow pan of water to the boil. Place a large bamboo steamer on top. Line steamer with a sheet of baking paper, about 2cm smaller than the steamer.

• 3

  Place chicken on the baking paper and arrange carrots over or around chicken. Cover the steamer; steam for about 8 minutes or until the carrots are almost tender.

• 4

  Place asparagus and sugar snaps over chicken and carrots. Cover, steam for a further 3 minutes or until asparagus and sugar snaps are just tender.

• 5

  Serve chicken and vegetables with lemon wedges, if desired.