Spring onions and ginger add impact to plain, steamed chicken breasts. Steaming is also a quick and easy way to prepare plain chicken for sandwiches (instead of poaching or baking).

What You Need

2 chicken breast fillets
For the spring onion salsa:
¼ cup finely sliced spring onion (tightly packed)
1½ tbsp finely grated ginger – use a Microplane if you have one
2 tbsp grapeseed oil
2 tbsp soy sauce
1 pinch sea salt flakes
To serve:
Sesame oil (optional)
Soy sauce (optional)
Jasmine rice

Method

1/ Combine the salsa ingredients, mix well and set aside.
2/ Line a steamer basket with baking paper, place two chicken breasts on top and replace the lid.
3/ Place the steamer over rapidly boiling water and steam for eight to 10 minutes, or until the chicken is just cooked through and tender.
4/ Transfer the chicken to a board and leave to rest for five minutes. Slice and, if you like, drizzle over a little
sesame oil and soy sauce before spooning over the salsa. Serve with or on top of jasmine rice.
Serves 2. Per 215g serving: 1 338kJ, 17g fat (3g sat), 650mg sodium, 4g carbs, 1g fibre, 0g sugars, 41g protein
Cook’s note: We’ve used deboned, skinless chicken fillets, but steaming chicken breasts on the bone with skin will add more flavour – just steam for a minute or two longer. You could layer mangetout, sugar snap peas or green beans under the chicken to add a veg.