lunch

Poulet à la Vapeur avec Épinards et Courgettes (Steamed Chicken Breast with Wilted Spinach and Zucchini Ribbons)

Name: Poulet à la Vapeur avec Épinards et Courgettes (Steamed Chicken Breast with Wilted Spinach and Zucchini Ribbons)
Ingredients: 30.9 g Chicken, broilers or fryers, breast, meat and skin, raw; 86.6 g Spinach, raw; 216.3 g Squash, zucchini, baby, raw; 13.0 ml Lemon juice (freshly squeezed)

Nutrition

144

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(4)

Chicken, broilers or fryers, breast, meat and skin, raw30.9 g

Spinach, raw86.6 g

Squash, zucchini, baby, raw216.3 g

Lemon juice (freshly squeezed)13.0 ml

Instructions

Bring a steamer basket to a gentle simmer over water infused with a slice of lemon.

Slice the chicken breast into thin, even medallions. Season lightly with salt and freshly cracked white pepper.

Arrange the chicken in the steamer and cook for 5-6 minutes until opaque and springy to the touch.

Meanwhile, use a vegetable peeler to create long, thin ribbons of raw zucchini. Toss them gently with the raw spinach in a bowl.

Place the raw vegetables at the base of your serving bowl. The residual steam from the chicken will gently wilt them into a tender-crisp texture.

Top the greens with the steamed chicken. Drizzle with the fresh lemon juice to brighten the flavors and provide the necessary acidity.

Serve immediately while the chicken is succulent and the greens are vibrant.