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If like me, you've overdone things at Christmas, you really must try this lighter option. The citrus and coriander touch really get your tastebuds tingling
Servings 4
Calories 539 kcal
Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients
 

  • 4 skinned and boned chicken breasts
  • 2 large courgettes, thinly sliced
  • 2 red peppers, roughly chopped
  • 4 tbsp roughly chopped coriander
  • juice of 2 limes
  • 1 pinch freshly milled black pepper
  • 2 small glasses of white wine
  • ½ Quixo chicken stock cube
  • 1 small glass of water
  • 4 tbsp olive oil
  • 340 g basmati rice

Instructions
 

  • Pre-heat the oven to 220C, gas mark 7.
  • Tear off 4 large pieces of tinfoil, then place onto a chopping board.
  • Put half a sliced courgette, overlapped, onto the centre of each piece of foil and the chopped red pepper and coriander on top.
  • Place the 4 breasts onto the courgettes and peppers, season and squeeze over the fresh lime.
  • Bring the wine, stock cube, and water to the boil in a saucepan.
  • Fold up one end of the foil so you have a tight seal and carefully pour in a quarter of the chicken stock and white wine to each packet.
  • Then place them into a deep roasting tray and pour a little boiling water in the bottom to prevent them from catching.
  • Cook in a pre-heated oven for 15-20 minutes.
  • Once cooked, do take care when you open the foil packets as the steam will be very hot.
  • Pour into bowls, drizzle over a touch more olive oil and serve with lime segments and steamed basmati rice.
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Nutrition Facts
Steamed Chicken Breast with Citrus and Coriander
Amount per Serving
Calories
539
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
1
mg
0
%
Sodium
 
144
mg
6
%
Potassium
 
722
mg
21
%
Carbohydrates
 
80
g
27
%
Fiber
 
4
g
17
%
Sugar
 
8
g
9
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Chicken, Main Course, Quick Food
Cuisine Asia, British, Spring, Summer
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