1 chicken breast, cut into 4 pieces (350 g)
1/2 teaspoon of salt
1 medium zucchini (200 g), sliced into thin strips
1 medium red bell pepper (130 g), seeded and sliced into strips
2 tablespoons of chopped fresh basil
For the sauce
1 tablespoon of balsamic vinegar
1 tablespoon of olive oil
2 tablespoons of water
1/2 teaspoon of salt
10 leaves of radicchio or curly lettuce
1 chicken breast, cut into 4 pieces (350 g)
1/2 teaspoon of salt
1 medium zucchini (200 g), sliced into thin strips
1 medium red bell pepper (130 g), seeded and sliced into strips
2 tablespoons of chopped fresh basil
For the sauce
1 tablespoon of balsamic vinegar
1 tablespoon of olive oil
2 tablespoons of water
1/2 teaspoon of salt
10 leaves of radicchio or curly lettuce
Bring a steamer basket to a boil with water in the bottom, then reduce heat and let steam for 5 minutes
Season the chicken pieces with salt
Distribute zucchini, bell pepper, and basil over each piece, leaving space between
Roll up each piece, securing with aluminum foil, separately, to maintain shape
Arrange the rolls on top of the steamer basket, cover, and cook until the meat is tender (about 20 minutes)
Let cool outside the steamer basket, then remove foil and cut into diagonal slices
Prepare the sauce: mix all ingredients well
In the center of a round serving dish, place radicchio or curly lettuce leaves and drizzle with sauce
Distribute the chicken slices around and serve immediately
Calories per serving: 201
