Lunch · French · 15 min
Steamed Chicken Breast with Wilted Spinach and Toasted Almonds
- Calories
- 169
- Protein
- 14g
- Carbs
- 11g
- Fat
- 7g
Ingredients
- 30 g chicken breast
- 0.25 tsp salt
- 0.25 tsp black pepper
- 115 g spinach
- 140 g zucchini
- 0.8667 tsp olive oil
- 0.2429 tbsp sliced almonds
- 1.5867 tbsp lemon juice
Method
- 01Season the skinless, boneless chicken breast with half the salt and black pepper.
- 02Place the seasoned chicken breast in a steamer basket set over boiling water. Cover and steam for 8-10 minutes until cooked through and internal temperature reaches 165°F (74°C). Remove and rest for 3 minutes before slicing.
- 03Heat a dry skillet over medium heat, add sliced almonds, and toast for 2-3 minutes, stirring constantly until golden brown and fragrant; remove from pan.
- 04In the same skillet, heat olive oil over medium-high heat. Add zucchini ribbons and spinach along with a splash of water, remaining salt, and pepper. Sauté for 1-2 minutes until spinach is wilted and zucchini is tender.
- 05Plate the wilted vegetables, place sliced steamed chicken on top, sprinkle with toasted almonds, and drizzle with fresh lemon juice before serving.
Cook it with the whole plan around it
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