Lunch · Chinese · 15 min
Steamed Chicken Breast with Ginger, Scallion, and Wilted Spinach
- Calories
- 171
- Protein
- 18g
- Carbs
- 20g
- Fat
- 3g
Ingredients
- 68 g sweet potato
- 58.5 g chicken breast
- 1 tbsp fresh ginger
- 1 each scallion
- 0.25 tsp salt
- 120 g spinach
- 0.6 g olive oil
Method
- 01Slice the sweet potato into 1/2-inch thick rounds and place in a steamer basket over boiling water. Steam until tender when pierced with a fork, about 10-12 minutes, then remove and set aside.
- 02Season the chicken breast lightly with salt and top with half of the julienned ginger and half of the scallions. Steam in the steamer over boiling water for 6-8 minutes until the internal temperature reaches 165°F (74°C) and the juices run clear. Remove and slice.
- 03Heat olive oil in a small pan over medium heat. Add the spinach leaves and sauté just until wilted and bright green, about 1-2 minutes.
- 04Arrange the steamed sweet potato rounds on the plate, top with the sliced steamed chicken breast, and place the wilted spinach alongside.
- 05Garnish with the remaining fresh julienned ginger and sliced scallions before serving.
Cook it with the whole plan around it
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