Whole30 Bamboo Steamed Chicken
Delight your taste buds and elevate your healthy cooking game with this Whole30 Bamboo Steamed Chicken recipe. Infused with aromatic ginger, garlic, and lemongrass, tender chicken breasts are marinated in a zesty coconut aminos and lime sauce, then steamed to perfection atop a vibrant medley of red bell peppers, carrots, and broccoli. The bamboo steaming method locks in flavor and nutrients, ensuring a light yet satisfying meal that’s gluten-free, paleo, and Whole30-compliant. Finished with fresh cilantro and scallions, this dish is as visually stunning as it is delicious, making it the perfect centerpiece for a nutritious dinner. Serve warm and savor every guilt-free, flavor-packed bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 inch piece, sliced thinly Fresh ginger root
- 4 cloves, minced Garlic cloves
- 1 minced Lemongrass stalk
- 1 large, julienned Red bell pepper
- 2 medium, julienned Carrot
- 2 cups Broccoli florets
- 2 stalks, chopped Scallions
- 0.5 cup, chopped Cilantro leaves
- 0.25 cup Coconut aminos
- 1 juiced and zested Lime
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Sesame oil
- 2 cups Water
Instructions
Begin by preparing your bamboo steamer. Ensure it fits snugly over a pot of water without touching the water. Fill the pot with 2 cups of water and set it to boil.
While waiting for the water to boil, prepare the chicken. Pat the chicken breasts dry with a paper towel and season them with sea salt and black pepper on both sides.
In a small bowl, combine the coconut aminos, lime juice, lime zest, minced garlic, minced lemongrass, and sesame oil. Stir well to create a marinade.
Place the chicken breasts in a shallow dish and pour the marinade over the top. Allow them to marinate while you prepare the vegetables.
Julienne the red bell pepper and carrots. Chop the broccoli into bite-sized florets. Place these vegetables evenly in the bottom layer of the bamboo steamer.
Lay the marinated chicken breasts on top of the vegetables, ensuring they're evenly spaced.
Place thinly sliced ginger on top of each chicken breast. Scatter chopped scallions over the chicken for additional flavor.
Carefully place the bamboo steamer onto the pot with boiling water, ensuring the bottom is not touching the water. Cover the steamer with its lid.
Steam the chicken and vegetables for approximately 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Once cooked, remove the steamer from the pot. Carefully place the chicken and vegetables onto a serving platter.
Garnish with freshly chopped cilantro leaves before serving.
Serve warm, ensuring each plate has an even portion of chicken and vegetables. Enjoy your Whole30 Bamboo Steamed Chicken!
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4117 mg | 179% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 26.2 g | ||
| Protein | 230.4 g | 461% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 428 mg | 33% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3272 mg | 70% | |
*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.
