Low Carb Bamboo Steamed Chicken
Elevate your healthy cooking game with this flavorful and aromatic Low Carb Bamboo Steamed Chicken recipe, a perfect blend of tender chicken, vibrant vegetables, and Asian-inspired marinade. This dish is low in carbs, gluten-free, and steamed to perfection using a traditional bamboo steamer, which preserves the natural flavors and nutrients of the ingredients. Infused with soy sauce, sesame oil, garlic, and ginger, the chicken is complemented by colorful zucchini, red bell pepper, and green onions, creating a visually stunning and wholesome meal. Garnished with fresh cilantro and lime slices, this recipe is not only a feast for the senses but also tailored for a balanced lifestyle. Whether you're meal prepping or serving a family dinner, this quick-cooking recipe is both satisfying and nutritious, ready in just 35 minutes from start to finish!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 stalks Green onions, sliced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Zucchini, thinly sliced
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large Lime, sliced
Instructions
In a small bowl, mix together soy sauce, sesame oil, minced garlic, grated ginger, salt, and black pepper. This will be the marinade.
Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring they are well coated. Marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Fill a large pot or wok with about 2 inches of water. Place a bamboo steamer basket inside, ensuring the water level is below the bottom of the steamer, and bring the water to a boil.
While waiting for the water to boil, arrange the sliced bell pepper, zucchini, and green onions inside the bamboo steamer. Place the marinated chicken breasts on top of the vegetables.
Cover the bamboo steamer with its lid. Once the water is boiling, reduce the heat to medium and place the steamer over the pot.
Steam the chicken for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the steamer from the heat and let it rest, covered, for a few minutes.
Garnish the steamed chicken and vegetables with freshly chopped cilantro and lime slices before serving.
Serve hot, and enjoy your low-carb bamboo steamed chicken dish.
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2872 mg | 125% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 13.4 g | ||
| Protein | 222.5 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1201 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
