Chicken breast with a delightfully zesty twist. Ideal for Spring evenings.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 15 minutes
    • Indian

    Steamed Chicken Breast with Citrus and Coriander

    Recipe Information

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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


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    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.

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