Chicken Breasts with Orangey Carrots

• 8 carrots, peeled and sliced
• 1 bunch spring onions, peeled and finely chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 4 chicken breasts, each cut into 5 pieces
• 1 lemon, peeled and cut into wedges
• 2 oranges zest
• 3 teaspoons chicken stock powder
• Salt and pepper

Mix the carrots and onions. Season with salt, pepper, cumin and olive oil. Put on the cooking tray. Top with the pieces of chicken breast, and add the lemon, orange zest and chicken stock. Season.

Steam for 15 minutes.

Serve the chicken in a shallow bowl on a bed of carrots.