This elegant yet simple dish features boneless chicken breasts gently poached in parchment and foil parcels infused with fresh coriander. The result is incredibly tender, juicy meat that retains all its natural flavor. Served alongside vibrant steamed baby carrots, the dish is finished with a warm dressing of high-quality olive oil, lemon juice, and fresh herbs. It&# 226;ÂÂs a light, healthy, and sophisticated option perfect for a summer dinner or a light weeknight meal. The bright, zesty notes of lemon and coriander cut through the richness of the olive oil, creating a balanced and refreshing flavor profile. Ideal for those who appreciate clean ingredients and minimal fuss, this recipe delivers restaurant-quality results with ease.
Chicken Breasts With Green Coriander (Cilantr
Description
This elegant yet simple dish features boneless chicken breasts gently poached in parchment and foil parcels infused with fresh coriander. The result is incredibly tender, juicy meat that retains all its natural flavor. Served alongside vibrant steamed baby carrots, the dish is finished with a warm dressing of high-quality olive oil, lemon juice, and fresh herbs. It&# 226;ÂÂs a light, healthy, and sophisticated option perfect for a summer dinner or a light weeknight meal. The bright, zesty notes of lemon and coriander cut through the richness of the olive oil, creating a balanced and refreshing flavor profile. Ideal for those who appreciate clean ingredients and minimal fuss, this recipe delivers restaurant-quality results with ease.Ingredients
Directions
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Skin the chicken breasts and season lightly with salt and pepper.
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Place each breast on a square of baking parchment and flatten slightly with the palm of your hand.
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Place a sprig of coriander on top of each breast.
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Fold the parchment sides over the chicken, pushing out excess air, to form a flat parcel.
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Wrap each parchment parcel tightly in aluminum foil to create a waterproof package.
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Trim and scrub the baby carrots.
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Measure the olive oil into a small saucepan and season with salt and pepper.
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Coarsely chop a tablespoon or two of fresh coriander leaves and set aside.
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About 20 minutes before serving, bring a large pan of water to a boil.
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Steam the baby carrots until tender.
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Drop the chicken parcels into the boiling water and reduce heat to maintain a bare simmer.
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Cook for 13 to 18 minutes, depending on the size of the breasts.
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Transfer the wrapped parcels to a low oven for 5 minutes to let the meat set.
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Drain the carrots and arrange them on a warmed serving dish.
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Warm the seasoned olive oil in the small saucepan.
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Unwrap the chicken parcels and add 1 to 2 tablespoons of the cooking juices to the warm oil.
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Slice the chicken breasts thinly and arrange beside the carrots.
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Stir the lemon juice into the hot oil mixture.
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Immediately pour the sizzling dressing over the chicken and carrots.
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Scatter with the reserved chopped coriander and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 233.8kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 2.1g11%
- Cholesterol 42.5mg15%
- Sodium 62.5mg3%
- Total Carbohydrate 16.3g6%
- Dietary Fiber 11.2g45%
- Sugars 1.2g
- Protein 18.7g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
