1 chicken breast, cut into 4 pieces (350g)
1/2 teaspoon of salt
1 medium zucchini (200g), cut into thin slices lengthwise
1 medium bell pepper (130g), peeled and cut into strips lengthwise
2 tablespoons of chopped parsley
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 arugula or curly endive
1 chicken breast, cut into 4 pieces (350g)
1/2 teaspoon of salt
1 medium zucchini (200g), cut into thin slices lengthwise
1 medium bell pepper (130g), peeled and cut into strips lengthwise
2 tablespoons of chopped parsley
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 arugula or curly endive
Bring a steamer basket to a boil, with water at the bottom, over high heat and let it steam
Season each piece with salt
Place zucchini, bell pepper, and parsley on top of each piece
Roll up each piece in the direction of its length and wrap individually with aluminum foil to maintain shape
Arrange them on top of the steamer basket, cover, and cook until the chicken is tender (about 20 minutes)
Let it cool outside of the steamer basket, remove the foil, and cut into diagonal pieces
Prepare the sauce: mix all ingredients well
In the center of a round platter, arrange arugula or curly endive and drizzle with the sauce
Place the chicken pieces around and serve immediately
201 calories per serving
