Steamed Chicken Breast with Asparagus, Spring Greens, and Hemp Oil

This delicious and healthy recipe combines tender steamed chicken breasts with fresh asparagus, spring greens, and a zesty hemp seed dressing. Perfect for a light lunch or dinner, it's an excellent way to enjoy the bounty of spring vegetables. The nutty flavor of hemp seeds complements the crispness of the asparagus and the freshness of the greens. Adding cherry tomatoes provides a sweet burst of flavor, making this dish not only nutritious but also vibrant and colorful. The preparation involves lightly steaming the ingredients to maintain their nutrients and natural flavors. This recipe is adaptable for various dietary preferences, such as gluten-free or low-carb needs. It's easy to make, yet impressive enough to serve to guests. With a quick cooking time, it fits seamlessly into busy schedules. Enjoy the delightful textures and harmonious flavors that make this dish a standout on any table.

Ingredients

Main Ingredients:

• 2 fresh chicken breasts
• 100 g of spring greens
• 12 asparagus spears
• 8 cherry tomatoes
• 1 handful of spinach

Dressing:

• 1 tbsp hemp seeds
• 4 tbsp oil
• 1/2 tbsp lemon juice

Preparation Time

Total time: 35 minutes (15 minutes prep, 20 minutes cooking)

Step-by-Step Instruction

1. Prepare the Chicken Breasts: Begin by trimming any excess fat and tendons from the chicken breasts. Steam them for about 20 minutes until fully cooked. Slice into bite-sized pieces and set aside.

2. Steam the Asparagus: While the chicken is steaming, prepare the asparagus. Trim the woody ends, steam for approximately 3 minutes, then cut them in half. The asparagus should retain a vibrant green color and a slight crunch.

3. Make the Hemp Dressing: Toast the hemp seeds in a dry pan over medium heat until fragrant and slightly golden. Let them cool, then crush them in a mortar and pestle. Mix the crushed seeds with oil and lemon juice to make a dressing.

4. Assemble the Salad Base: On a large serving plate, arrange the trimmed and washed spring greens as the base. Add a handful of fresh spinach leaves for extra flavor and nutrition.

5. Add Vegetables and Chicken: Distribute the steamed asparagus and sliced cherry tomatoes over the greens. Place the sliced chicken on top for easy serving.

6. Dress the Salad: Drizzle the hemp seed dressing over the salad, ensuring even coverage. Season with salt and pepper to taste, adding more lemon juice if desired for extra zest.

7. Toss and Serve: Gently toss the ingredients or serve the salad as is, allowing guests to mix it themselves. This salad can be enjoyed warm, at room temperature, or chilled.

Tips

• For a nut-free version, substitute hemp seeds with sunflower seeds.
• Olive oil can be used instead of hemp oil for a milder flavor.
• Add a sprinkle of feta cheese or parmesan for a creamy, salty touch.
• Always taste the dressing and adjust the seasoning before serving.

Nutritions

• Calories: 350 per serving
• Protein: 25g
• Fats: 20g
• Carbohydrates: 10g

Variations

• Replace chicken with tofu for a vegetarian option.
• Use kale or arugula in place of spring greens for varied flavors.
• Add avocado for extra creaminess and healthy fats.

Serving Suggestions

• Serve with a slice of crusty whole-grain bread or a side of quinoa.
• Pair with a light white wine, such as Sauvignon Blanc, for a refreshing complement.
• Garnish with fresh basil or cilantro for an aromatic finish.

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