Steamed Chicken Breast
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Steamed Chicken Breast with Citrus and Coriander

  • 4
  • 10 minutes
  • 15-20 minutes

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

Coarse ground black pepper

2 small glasses of white wine

½ Quixo chicken stock cube

1 small glass of water

4 tbsp 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 a ¼ 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.

Top Tips:

It’s essential that the packets are sealed very tightly to keep in the juices and steam.

Skinned and boned thighs can also be used, just allow 10 minutes of extra cooking time.

Any soft vegetables can be used in this dish