Steamed chicken

What could be better, for a quick lunch, than a lovely steamed chicken breast? Steaming allows you to reduce your consumption of unnecessary fats and sauces to a minimum. Moreover, removing the skin will make the chicken even more lightweight and lean. If you must season or flavour your chicken breast, do it after cooking: a drizzle of raw olive oil is always good, and is excellent for the cardiovascular system! Do as we did: flavour your oil with parsley, or perhaps with your favourite spices, then add it after cooking your chicken. All this should be accompanied by fresh vegetables, raw or steamed - then enjoy! You'll find that steaming food is not at all sad and tasteless, on the contrary it can be delicious, allowing you enjoy the original flavour of the constituent parts of the dish, when your palate has become used to overly rich sauces and spices.

Halve the chicken breasts and bone them. Put them in the steaming basket and cook for 10 minutes in a covered pan. After 10 minutes add the courgette, washed and cut into pieces. Wash plenty of parsley, dry and chop. Put the parsley into a bowl with 5 tablespoons of olive oil and let it rest. When the chicken and courgette are cooked, place them on a serving dish, sprinkle with the olive oil and parsley, season with salt and serve.