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Photo of Steamed chicken with herb seasoning by WW

Steamed chicken with herb seasoning

Total Time
30 min
10 min
20 min
Inject some serious flavour into your weeknight kitchen repertoire with this healthy take on a chicken kiev. A bamboo steamer locks in all the flavour.


Orange sweet potato (kumara)

500 g, cut into 1 cm batons

Fresh flat-leaf parsley

½ cup(s)

Fresh basil


Fresh mint

¼ cup(s)

Fresh lemon rind

1 tsp, grated


2 clove(s), crushed

Dried breadcrumbs

1½ tbs

Skinless chicken breast

600 g, cut into fillets


2 bunch(es)


1 bunch(es)

Sugar snap peas

100 g

Olive oil

1 tbs

Lemon juice

2 tbs

Oil spray

1 x 3 second spray(s)


1 medium, cut into wedges, to serve


  1. Preheat oven to 240°C or 220°C fan-forced. Line a baking tray with baking paper. Place sweet potato on prepared tray and lightly spray with oil. Bake for 25 minutes or until chips are golden and tender.
  2. Meanwhile, place parsley, basil, mint, rind and half the garlic in a food processor. Process until chopped. Stir in breadcrumbs. Using a knife, cut a slit in the side of each chicken fillet to make a small pocket. Spoon herb mixture into pockets and secure with toothpicks. Season with salt and freshly ground black pepper.
  3. Line a bamboo steamer with baking paper. Place chicken in steamer and cover with lid. Half-f ill a wok with boiling water and place over high heat. Place steamer over wok and cook for 8–10 minutes or until chicken is cooked through. Thickly slice.
  4. Meanwhile, boil, steam or microwave asparagus, broccolini and sugar snap peas until tender. Drain. Heat oil in a small saucepan over medium heat. Add remaining garlic and cook, stirring, for 20 seconds or until fragrant. Remove from heat and stir in juice. Divide sweet potato chips, steamed vegetables and chicken among serving plates. Drizzle with hot garlic dressing and serve with lemon wedges.