It wasn't very typical to eat so many vegetables before, but since my son was born and grew up, we had to modify the diet, and he hardly eats meat unless it's mixed with vegetables, so here I present one of his favorites.
2 tablespoons olive oil , or whichever they prefer
2 carrots
2 zucchinis, long
2 grams salt
Preparation
10 mins
30 mins
Low
Slice the carrot and zucchini into thin (or thick, according to your taste) rounds.
Season the chicken breasts with salt and pepper and brush them with oil. Place them on a rectangle of aluminum foil and add a portion of carrots and zucchini.
Wrap them perfectly and steam them for 30 minutes or until you see they are cooked.
Remove, take off the aluminum foil, and serve them with some enchiladas or any salad of your preference.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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