Steamed Chicken Breast with Citrus and Coriander

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4 skinned and boned Chicken Breasts

2 Large Courgettes, thinly sliced

2 Red Peppers, roughly chopped

4 tbsp Coriander, roughly chopped

Juice of 2 limes

Coarse ground black pepper

2 small glasses of white wine

Quixo chicken stock cube

1 small glass of water

4 tbsp Solesta Olive Oil

340g Basmati Rice

Pre-heat the oven to 220°C, 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 half 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 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.