We start by flattening the MIMIKOS chicken breast fillets with a knife to make them thinner. In a pan, heat olive oil over high heat. Season with salt. Once the oil is hot, add the fillets and sprinkle salt on the top side as well. While frying, turn the fillets frequently to ensure they brown evenly.

Slice the zucchini into thin rounds. Clean and cut the asparagus. Do the same with the green onions. Remove the fillets from the pan and add more olive oil. Sauté the vegetables lightly. Pour a little water into the pan. Add the zest of one lemon followed by its juice. Add the capers and a bit of butter. Cut each fillet into three pieces and return them to the pan. Add a bit more fresh green onion and mix well.