Steamed chicken topped with vibrant diced red vegetables and drizzled with an Italian-inspired carpaccio marinade – a refreshing dish perfect for summer!
This dish delivers high protein from the chicken breast as well as nutrients from the tomatoes and red bell peppers. It is also well-suited to meal prep, as the flavors are enhanced when chilled. Simple to prepare, yet visually stunning and delicious, it is the perfect Italian-style appetizer for everyday summertime meals or entertaining!
10 minutes
+ additional chilling time
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 9oz chicken breast (1 large chicken breast / 0.75inch thickness)
- 1 tomato (150g)
- 2.5oz red bell pepper (1/2 of a medium pepper)
- 3oz onion (1/2 of a medium onion)
- 0.5tsp sugar
- 0.5tsp salt
- 2tsp sake (or white wine)
- A4tbsp vinegar
- A4tbsp olive oil
- A1.5tbsp sugar
- A0.5tsp salt
- A0.5tsp soy sauce
- A0.5tsp grated garlic (or 1 cm garlic paste from a tube)
- coarse-ground black pepper, to taste
- dried oregano, to taste
DIRECTIONS
- 1
Remove the skin from the chicken breast, slice to a thickness of 0.75inch or less, pierce it with a fork, and place it on a microwaveable dish. Rub in the sugar and salt, and sprinkle with the sake. Cover loosely with plastic wrap, heat in a 600W microwave for 3 minutes, flip, heat for another 2 minutes, and let it rest for about 12 minutes to cook through with residual heat and cool slightly.
- 2
Dice the tomato and bell pepper. Mince the onion.
- 3
Combine the (A) ingredients (vinegar, olive oil, 1 ½ tbsp. sugar, and ½ tsp. each salt, soy sauce, and garlic) in a bowl with a whisk, then add the diced vegetables and mix to make the marinade.
- 4
Slice the chicken into approx. ¼-inch-thick pieces. Plate and sprinkle with coarse black pepper.
- 5
Pour the marinade from Step 3 over the chicken and scatter with dried oregano, if desired. Chill in the refrigerator for 2 hours or longer. (Chilling for about half a day makes it even more delicious.)
RecipeID
626
Tips & Notes
・If you dislike the strong flavor of raw onion, microwave the minced onion uncovered then let it cool before adding to the dressing.
・We used grain vinegar (kokumotsu su). If using seasoned vinegar, reduce the amount of sugar.
・Substituting the vinegar with white wine vinegar results in a more delicious finish.
・Vegetable oil can be substituted for the olive oil.
・You can omit the garlic paste.
・If any diced vegetables and marinade are left over, you can use them to make chilled pasta or bruschetta.
・Can be stored in the refrigerator for 2-3 days.
MY RATING
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Carrie H.
…
I'd recommend it to my friends!
Nice and easy recipe for lunch. I didn't try the microwave method for cooking chicken because I already had some sous vide chicken in the freezer, but the recipe for the tomato and pepper marinade is lovely. I used white wine vinegar as suggested, and used the yellow and green bell peppers I had in my fridge. The marinade is light and flavourful. Will definitely make this again.
I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.