Steamed herby chicken

Steamed herby chicken

Steamed, skinless chicken is juicy and low in saturated fat

By , 21 September 2015

(16 votes)

Steamed herby chicken
  • 40 Mins

  • Serves: 4

  • Price: £1.40 per serving

Nutritional Info
Each 206g serving contains
  • Energy

    921KJ

    220KCAL

    11%
  • Fat

    2.4g

    low

    3%
  • Saturates

    0.5g

    low

    3%
  • Sugars

    5.8g

    low

    6%
  • Salt

    0.2g

    low

    4%
of your reference intake.
Typical energy values per 100g: 447kJ/107kcal.
Ingredients
  • 4 skinless chicken breast fillets
  • 1 tbsp flat-leaf parsley, chopped
  • 2 tbsp fresh tarragon, chopped
  • 1 tbsp chives, chopped
  • 2 oranges, juice of
  • 1 orange, zest of
  • Asda Extra Special Chantennay Carrots, to serve
  • Green beans, to serve
  • New potatoes, to serve
  • 1 tbsp orange marmalade
  • 2 tsp arrowroot (or cornflour)
Method
  • Cut each chicken breast into 3 pieces. Put in a non-metallic dish with the herbs and orange juice and zest. Season with black pepper and turn so that all the meat is coated. Cover and refrigerate for at least 2 hours or overnight.

  • Heat a steamer until simmering. Remove the chicken, reserving the marinade, and put in the steamer for 25 to 30 minutes. Steam the veg at the same time.

  • Measure the marinade and top up with water if necessary to make 250ml. Heat in a small pan with the marmalade and simmer for 5 minutes. Mix the flour with a little cold water to make a paste, stir into the marinade mix and return to the boil until thickened. Pour over the chicken to serve. Note: if you don’t have a steamer, cook the chicken in an ovenproof dish with 6 tablespoons water at 190C/170C Fan/Gas 5 for 20 to 25 minutes, and simmer the veg for 10 minutes.