Prepare Italian herb steamed chicken, a low-calorie, gluten-free, and nutrient-rich dish. Flexible and meal-prep friendly.
Ingredients
For the Chicken:
- 4 chicken breasts boneless.
- 1 teaspoon Italian herb mix oregano, basil, thyme.
- ½ teaspoon sea salt.
- ¼ teaspoon black pepper.
Carrot Cream:
- 4 medium carrots chopped.
- 1 small onion diced.
- 1 leek sliced.
- 1 garlic clove minced.
- 2 cups vegetable broth.
- 1 tablespoon EVOO
Brussels Sprouts:
- 2 cups Brussels sprouts halved.
- 1 tablespoon EVOO
- ¼ teaspoon sea salt.
Instructions
Carrot Cream: Sauté onion, leek, and garlic in EVOO over medium heat for 5 minutes. Add carrots and broth. Simmer for 15 minutes until soft. Blend until smooth. Set aside or refrigerate for up to 3 days.
Brussels Sprouts: Heat EVOO in a pan over low heat. Add Brussels sprouts, cover, and cook for 10 minutes, stirring occasionally. Season with salt. Set aside or refrigerate for up to 2 days.
Steamed Chicken: Add ~1 inch of water to a pot and bring to a simmer. Season chicken breasts with Italian herbs, salt, and pepper. Place in a steamer basket, cover, and steam for 20 minutes until cooked (165°F/74°C internal temperature).
Assemble: Spoon carrot cream onto plates as a base. Slice chicken and place on top. Arrange Brussels sprouts around. Drizzle with EVOO and sprinkle extra herbs, if desired.
Serve: Pair with Pomegranate and Goat Cheese Salad (#) or Curry-Flavored Vegan Cheese (#) for a complete meal.
Store: Refrigerate components separately for up to 3 days. Reheat gently before serving.
