The vegetables used with this dish will change as the summer goes on and new produce becomes available. At the market, I chose organic chicken breasts from Beretta Foods and the vegetables were a selection of the best looking from various farmers'stalls including matchbox and Greenfields Organic Farm.

¼ cup chopped basil

1 teaspoon chopped garlic

1 teaspoon grated lemon rind

3 tablespoons olive oil

4 boneless, skinless chicken breasts

Salt and freshly ground pepper

1 tablespoon butter

1 bunch small carrots, scrubbed, 1-inch tops left on

¼ cup chicken stock 

1 cup shelled peas

Combine basil, garlic and lemon rind. Stir in 2 tablespoons olive oil. Brush on breasts. Season with salt and pepper.

Heat remaining 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Add breasts and sear for about 2 minutes a side. Toss carrots in pan, cover and let simmer for 10 minutes or until juices run clear (depending on size of breasts). Remove cover. Remove chicken and carrots and add chicken stock to pan. Bring to boil, scraping up any browned bits. Scatter in peas and heat through. Serve chicken and carrots with pan juices and peas. Serves 4.