Grilled Chicken Breast with Banana: A Moist and Sweet Diet Lunchbox & Snack
Grilled Chicken Breast with Banana: A Moist and Sweet Diet Lunchbox & Snack
[YulDeng’s Diet Recipe] Grilled Chicken Breast with Banana – A Healthy and Delicious Meal
Are you a working couple who spends most of your time sitting, worried about your waistline as spring approaches? Do you need a low-sodium diet that lowers calories and carbohydrates while ensuring balanced nutrition? Prepare a healthy and delicious lunch with this super simple diet lunchbox that can be made in a flash before heading out the door. The mild savory flavor of chicken breast combined with the subtle sweetness of banana creates a dish you won’t get tired of.
Main Ingredients- 1 chicken breast (approx. 150-200g)
- 1/2 banana
- 1 stalk asparagus
- 2 mini bell peppers (using different colors is nice)
- 1 Brussels sprout
- 2 shrimp (peeled and deveined)
Seasoning & Others- 2 Tbsp olive oil
- 1 pinch salt
- A little black pepper
- 2 Tbsp olive oil
- 1 pinch salt
- A little black pepper
Cooking Instructions
Step 1
Prepare and Grill Chicken Breast: Wash the chicken breast under running water and pat dry with paper towels. Make deep scores about 2-3 cm apart in the chicken breast; this helps the seasoning penetrate well and ensures it cooks through evenly and stays moist. Lightly season with a pinch of salt and a little black pepper. Heat 2 tablespoons of olive oil in a pan over medium-low heat. Place the scored chicken breast in the pan and grill until golden brown on both sides. While the chicken is cooking, wash the asparagus, trim the woody ends, and add it to the pan to grill alongside the chicken. Olive oil is essential for healthy fats in your diet meals.
Step 2
Cook Vegetables and Shrimp: Seed and chop the mini bell peppers into bite-sized pieces. Remove any tough outer leaves from the Brussels sprout and cut it into quarters. Bring a pot of water to a boil. Blanch the prepared mini bell peppers, Brussels sprout, and shrimp for about 1-2 minutes each. (Do not add salt to the boiling water.) Drain the blanched vegetables and shrimp and rinse them under cold water. Peel and slice the banana into 1-2 cm thick rounds. You can lightly grill the banana slices in the same pan used for the chicken, or add them to the pan for the last minute of cooking. Lightly grilling the banana concentrates its sweetness and adds a soft texture.
Step 3
Plating and Finishing: Arrange the grilled chicken breast, asparagus, and lightly grilled banana slices attractively on a plate. Add the prepared mini bell peppers, Brussels sprouts, and shrimp as a colorful side. For a more complete lunchbox, you can add lemon slices or fresh salad greens (like one lettuce leaf) according to your preference. This simple yet nutritious grilled chicken breast and banana dish will make your diet meals enjoyable and satisfying.
