Steamed Spring Vegetables with Chicken Breast and Green Lentil Herb Sauce

This delightful recipe combines the tenderness of steamed chicken breast with the freshness of spring vegetables, all topped with a savory green lentil and herb sauce. Perfect for a healthy lunch or dinner, this dish captures the essence of fresh produce while maintaining a balance of flavors. With its colorful presentation and nutritious ingredients, it's a feast for the eyes and the taste buds. The recipe is versatile, allowing for ingredient substitutions based on preference or availability. Whether you're feeding a family or preparing a meal for guests, it's a great choice for showcasing your culinary skills. The instructions are easy to follow, making it accessible even to novice cooks. The combination of protein, fiber, and minimally processed ingredients ensures a healthy and satisfying meal. Enjoy this dish on its own or pair it with your favorite sides for a complete meal. Delight in the harmony of flavors brought together in this recipe that is sure to become a staple in your repertoire.

Ingredients

Main Ingredients

• 4 boneless chicken thighs
• 4 small carrots
• 4 asparagus spears
• 2 small zucchini
• 1 handful of French beans

Sauce Ingredients

• 1 handful of spinach
• 4 tablespoons cooked green lentils
• 2 tablespoons olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon chopped parsley
• A few sun-dried tomatoes, chopped

Preparation Time

Total Time: 30 minutes (including prep and cook time)

Step-by-Step Instructions

1. Prepare the chicken thighs by rolling them up tightly. This creates a nice shape when steamed and helps retain juices.
2. Set up your steamer and place the rolled chicken thighs in the steamer basket. Steam them for approximately 20 minutes. This process keeps the chicken moist.
3. While the chicken is steaming, prepare the vegetables. Wash and trim the carrots, asparagus, zucchini, and French beans. Keep the pieces uniform for even cooking.
4. Add the vegetables to the steaming basket with the chicken once it has been steaming for about 10 minutes. Continue to steam for an additional 10 minutes until the veggies are tender but still bright in color.
5. For the sauce, heat olive oil in a small saucepan over low heat. Add balsamic vinegar to the oil and mix well to combine the flavors.
6. Stir in the cooked green lentils, then add spinach, chopped parsley, and sun-dried tomatoes. Mix thoroughly to ensure even coating of the sauce ingredients.
7. Allow the sauce to simmer lightly for a few minutes until the spinach wilts and the flavors meld together.
8. On each serving plate, arrange half of the zucchini, one carrot, one asparagus spear, and a few French beans in a lovely pattern.
9. Spoon a generous amount of the green lentil-herb sauce beside the vegetables on the plate.
10. Place the steamed chicken thigh on top of the sauce, or beside it if preferred.
11. Drizzle any remaining sauce over the chicken for extra flavor.
12. Serve immediately and enjoy the freshness and harmony of flavors.
13. For additional richness, a splash more olive oil can be drizzled on top just before serving.
14. Ensure every bite includes a taste of chicken, vegetable, and sauce for a balanced flavor.
15. If you wish, a sprinkle of additional chopped parsley can be added on top for color and a fresh bite.
16. Leftovers can be stored in the refrigerator, but are best enjoyed fresh.
17. This dish can be paired with your choice of grain, such as quinoa or a small serving of brown rice.
18. Consider adding a wedge of lemon on the side for those who enjoy a bit of citrus zest.
19. Be sure to enjoy with a refreshing beverage, perhaps a light white wine or a cool iced tea.
20. Delight in this healthy creation, savoring each fresh, herbaceous bite.

Tips

• Substitutions: Swap chicken thighs with chicken breast for a leaner option. Use broccoli or cauliflower in place of zucchini.
• Enhancements: Add a pinch of chili flakes for some heat or a teaspoon of honey to the sauce for a hint of sweetness.
• Cooking Techniques: Ensure to steam vegetables al dente; overcooking can result in mushy textures.

Nutrition

• Calories: Approximately 320 per serving
• Protein: 28g
• Fats: 12g
• Carbohydrates: 24g

Variations

• Vegetarian: Omit chicken and add tofu or tempeh for protein.
• Vegan: Use marinated tempeh in place of chicken, excluding any non-vegan ingredients.
• Gluten-Free: Naturally gluten-free, making it suitable for those avoiding gluten.

Serving Suggestions

• Side Dishes: Ideal with a light arugula salad or roasted sweet potatoes.
• Garnishes: Perhaps a sprinkle of sesame seeds or a dash of lemon zest.
• Pairings: Excellent with a crisp Sauvignon Blanc or a citrus-infused iced tea.

Best Places

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• Arpège - Celebrated for its vegetable-focused menu. Location: 84 rue de Varenne, Paris, France.