Grilled chicken breast with steamed vegetables
Lightly steaming vegetables is a great way of retaining all the flavour, nutrients and also of obtaining a healthy stock to use for soups, curries, stews etc. another day.
Grilled chicken breast with steamed vegetables
Lightly steaming vegetables is a great way of retaining all the flavour, nutrients and also of obtaining a healthy stock to use for soups, curries, stews etc. another day.
Open in Cookpad AppSteps
- 1
Prepare the vegetables, washing well and cutting the artichokes and onions into quarters, the broccoli into florets and the carrots into slices.
- 2
Half-fill the pan with water, a bayleaf and a pinch of salt. Put the veg into the top layer of the steamer, put it on the pan, cover with the lid and steam for 5 minutes.
- 3
Season the chicken with salt, pepper and a little oil and lemon juice. Put the pumpkin seeds into a non-stick frying pan (or grill) and cook for about 5 minutes over a high heat, turning over once.
- 4
When the vegetables are ready, save the water in the pan to use as the stock for another dish. You can either put it in the fridge or freeze.
- 5
Drizzle the veg with a little olive oil (also soy sauce if you want, but it isn't necessary). Enjoy!
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