Description

This steamed chicken with vegetables is a light, nutritious, and flavorful dish that preserves the natural goodness of fresh ingredients. Steaming keeps the chicken tender and juicy while maintaining the vibrant colors and nutrients of the vegetables. Perfect for a healthy, low-fat meal, this dish can be easily customized with different seasonings and served with rice, quinoa, or a light dipping sauce.

Ingredients

Scale

For the Chicken & Vegetables

2 boneless, skinless chicken breasts (or thighs)
1 cup broccoli florets
1 medium carrot, sliced
½ red bell pepper, sliced
½ zucchini, sliced
½ cup snap peas

For the Marinade (Optional for More Flavor)

2 tablespoons low-sodium soy sauce or tamari
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 teaspoon sesame oil (optional)
1 teaspoon rice vinegar or lemon juice

For Garnish & Serving (Optional)

1 tablespoon chopped green onions
1 teaspoon sesame seeds
Lemon wedges or extra soy sauce for serving

Instructions

1. Prepare the Chicken

If marinating, combine soy sauce, ginger, garlic, sesame oil, and rice vinegar in a bowl. Add the chicken, ensuring it’s well coated, and let it sit for 30 minutes (or up to 2 hours for deeper flavor).
If skipping the marinade, season the chicken lightly with salt and pepper.

2. Prepare the Vegetables

Wash and cut the vegetables into bite-sized pieces for even steaming.
Set them aside, grouping harder vegetables (like carrots) separately from softer ones (like zucchini and bell peppers) since they have different cooking times.

3. Set Up the Steamer

Fill a pot with 2 inches of water and bring it to a simmer. Ensure the water does not touch the steamer basket.
Arrange the chicken in a single layer in the steamer basket.
Cover and steam for 10 minutes before adding the vegetables.

4. Steam the Vegetables

Add the harder vegetables (carrots, snap peas) first and steam for 5 minutes.
Add the softer vegetables (broccoli, zucchini, bell peppers) and continue steaming for 5–7 more minutes, or until the chicken reaches 165°F (75°C) internal temperature.

5. Serve & Garnish

Remove the chicken and vegetables from the steamer. Let the chicken rest for 5 minutes before slicing.
Plate the chicken and vegetables, garnish with chopped green onions and sesame seeds, and serve with lemon wedges or extra soy sauce.

Notes

Substitutions: Swap chicken for tofu or shrimp for a different protein option.
Vegetable Variations: Try asparagus, mushrooms, or sweet potatoes for variety.
Flavor Enhancements: Drizzle with a light soy sauce dressing or serve with a ginger-sesame dipping sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Steamed
Cuisine: Asian-Inspired, Healthy EatingAsian-Inspired, Healthy Eating

Nutrition

Serving Size: 1 chicken breast with vegetables
Calories: 280 kcal
Sugar: 6g
Sodium: 480mg
Fat: 6g
Saturated Fat: 1.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 42g
Cholesterol: 85mg

Keywords: steamed chicken, healthy chicken recipe, steamed chicken with vegetables, low-fat meal, easy meal prep