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 RecipesSteamed Chicken and Vegetables with Soy Dipping Sauce
Cooking Light
Believe it or not, you can get your meat and veggies for just 250 calories--leaving room for a glass of wine with dinner.
4 (6-ounce) skinless, boneless chicken breast halves1/4 teaspoon salt 1/4 teaspoon black pepper 3 cups (2-inch) slices asparagus 1 cup halved sugar snap peas 1/4 cup coarsely chopped fresh cilantro 1/4 cup low-sodium soy sauce 2 tablespoons rice vinegar 2 tablespoons mirin (sweet rice wine) 1/2 teaspoon dark sesame oil 1. Sprinkle chicken with salt and pepper; arrange chicken in a large vegetable steamer. Add water to a large saucepan to a depth of 1 inch; bring to a boil. Place steamer in pan; cover and steam chicken 10 minutes. Add asparagus and peas to steamer; cover and cook 2 minutes or until vegetables are crisp-tender. 2. Combine cilantro and remaining ingredients, stirring with a whisk. Serve sauce with chicken and vegetables. Nutrition: Calories: 250; Fat: 4.7g (sat 1.2g,mono 1.6g,poly 1.1g); Protein: 37.9g; Carbohydrate: 9.8g; Fiber: 2.7g; Cholesterol: 94mg; Iron: 3.7mg; Sodium: 76 |
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