Believe it or not, you can eat steamed chicken and vegetables with a soy dipping sauce for just 250 calories—leaving room for a glass of wine with dinner.
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups (2-inch) slices asparagus
1 cup halved sugar snap peas
1/4 cup coarsely chopped fresh cilantro
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons mirin (sweet rice wine)
1/2 teaspoon dark sesame oil
How to Make It
Sprinkle chicken with salt and pepper; arrange chicken in a large vegetable steamer. Add water to a large saucepan to a depth of 1 inch; bring to a boil. Place steamer in pan; cover and steam chicken 10 minutes. Add asparagus and peas to steamer; cover and cook 2 minutes or until vegetables are crisp-tender.
Combine cilantro and remaining ingredients, stirring with a whisk. Serve sauce with chicken and vegetables.