Diet & Healthy
Steamed Vegetable & Green Chili Shredded Chicken Breast Bowl, Light & Spicy Low-Calorie
Prep
15 min
Cook
30 min
Servings
2
Level
Easy
A healthy bowl featuring shredded chicken breast seasoned with a fresh, spicy green chili sauce, paired with colorful, crisp steamed vegetables. Perfect for anyone watching their calorie intake but still wanting a delicious, filling meal.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams boneless, skinless chicken breast
- 150 grams broccoli, cut into florets
- 100 grams carrot, cut into matchsticks
- 100 grams green beans, cut into 4 cm pieces
- 80 grams sweet corn kernels
- 5 pieces large green chilies
- 3 pieces green bird's eye chilies
- 5 shallots
- 3 cloves garlic
- 1 piece green tomato
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/2 tsp low-sodium chicken bouillon powder
- 2 leaves kaffir lime leaves
- 200 grams cooked brown rice
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👩🍳 Instructions
- 1 Boil the chicken breast in boiling water for 15-20 minutes until cooked through and tender, then drain and roughly shred it with a fork.
- 2 Steam the broccoli, carrot, green beans, and sweet corn for 5-7 minutes until the vegetables are cooked but still crisp and brightly colored. Remove and set aside.
- 3 Blend the large green chilies, green bird's eye chilies, shallots, garlic, and green tomato using a blender or mortar and pestle until you get a coarse spice paste.
- 4 Heat the olive oil in a non-stick pan over medium heat, then sauté the spice paste and kaffir lime leaves for 3-4 minutes until fragrant and darker in color.
- 5 Add the shredded chicken to the sautéed spice paste, stir well for 2-3 minutes until the seasoning is evenly mixed with the chicken.
- 6 Add the salt and chicken bouillon powder, stir again for 1 minute, turn off the heat, then add the lime juice and mix well.
- 7 Prepare a serving bowl, arrange the brown rice at the bottom, then arrange the green chili chicken and steamed vegetables separately on top for an attractive presentation.
- 8 Serve immediately while warm for the best fresh and spicy sensation.
💡 Tips
• Use boiled, skinless chicken breast to keep the fat content low
• Don't over-steam the vegetables so they retain their nutrients and crisp texture
• You can swap the brown rice for shirataki rice or quinoa for a lower-carb option
• Store the green chili sauce in the refrigerator for up to 2 days in an airtight container for meal prep
📊 Nutrition Facts / serving
320
Calories (kcal)
32 g
Protein
8 g
Fat
30 g
Carbs
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