Baked Chicken Parcels

Baked Chicken Parcels

This is a lovely way of cooking chicken, it keeps it moist and tasty – and best of all, once its in the oven, you have 20 minutes to yourself!

SERVES 4
Ingredients:
4 Chicken Breasts (1 per person)
2 Portobello mushrooms
16 tbsp (4 per parcel) of Vegetable/Chicken Stock (or Bouillon Powder made into stock – my personal favourite)
Salt and Pepper to season
4 tsp of Dried or Fresh Basil (1 tsp per breast)
Juice of half a lemon

You will need:
4 Large squares of either kitchen foil or baking parchment

To make:
1) Lay your 4 squares of foil / parchment onto the work surface, and place a breast on each one – they need to be laid diagonal in the centre.
2) Slice your mushrooms and lay a few slices on top of each breast.
3) Add basil, salt/pepper and a squeeze of lemon juice to each one.
4) Now you need to fold up one side of your parcel and make the two corners (top) meet, and scrunch together. Think of a large Cornish pasty shape – that’s the shape you’re looking for! Once you have one side and the top secured you are ready to add the stock.
5) With the remaining gap, spoon the stock into the parcel, and then secure by scrunching up the side. Your parcel should now be secure and have absolutely NO HOLES!
6) Once you have repeated this for each parcel, place all 4 onto a baking tray, and place into a pre-heated oven at about 200 degrees for 20 minutes (you can check by opening one side of a parcel to see if the meat is cooked, if in doubt place back in the oven for a further 5 minutes).

Serve with brown rice and green vegetables.

Love and energy,
Liz and Jessica x

Chicken and Quinoa Balti Curry

Who said all curries were bad for you? Try this healthy take on an Indian classic – you won’t be disappointed!

SERVES 4
Ingredients:

4 skinless Chicken Breasts (1 per person)
2 Large Onions, sliced
200g Quinoa
400g tin of Chopped Tomatoes
4 tbsp balti curry paste
1tbsp Olive Oil
Bunch of Fresh Coriander (roughly chopped)

To make:
1. Heat the oil in a large pan, add the onions and fry until soft and golden – about 5 minutes. Remove from the pan.

2. Add the chicken breasts, brown for a few minutes on each side, then add the Balti paste, quinoa and pop the onions back in.

3. After a few minutes of sizzling, pour in the tomatoes, stock and give it all a good mix. Leave to cook for 25 minutes.

4. Just before serving, add most of the coriander to the mix and stir.

5. Pile onto a plate or wide bowl, and sprinkle the remaining coriander on top and around – for that decorative touch!

Serve as is, or with some Garlic and Coriander Naan to mop up the juices!

Love and energy,
Liz and Jessica x