Ingredients
Prep/Cook time: Approx 40 mins
Serves 4
- 4 boneless, skinless chicken breasts - you can use skin on if you prefer
- 1 red pepper - thinly sliced
- 1 green pepper - thinly sliced
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, crushed
- 1 pinch chili flakes
- 60 mls chicken stock
- 2 tspn honey
- I/2 tsp toasted sesame oil
- Juice and zest of 1 lime
- 2 courgettes cut into thin noodle like strips
- 2 tbsp chopped coriander
- 2 scallions sliced
- Coriander leaves to garnish
- Steamed rice to serve
Method
- Pre-heat your oven to 180°c
- Lay a square of tin foil out on your bench in a roasting tray. Place courgette and peppers in the middle of the foil. Season with salt and pepper, then top with the chicken breasts. Drizzle with the olive oil. Season the chicken with salt and pepper generously.
- In a bowl, combine stock, sesame oil, chili flakes, crushed garlic, honey, lime juice & zest and coriander. Pour the sauce over the chicken and sprinkle with additional chopped coriander.
- Fold the foil over the chicken and vegetables to close off the pack, pinch the ends together so the pack stays closed and creates a seal.
- Transfer the foil pack on a baking tray to the oven and bake for 25-30 minutes or until chicken is cooked through and veggies are tender. When chicken is done, carefully open the foil packs and if you are using skin on chicken place under the grill for 1 or 2 minutes to crisp up the chicken skin. Garnish with coriander leaves and some sliced scallions and serve in the middle of the table with some steamed rice.
- Tips: If you want you can butterfly the chicken breasts to get a quicker cooking time. You can also use chicken thighs if you prefer. Fine strips of carrots can be used instead of courgette.
