RECIPE FOR STEAMED CHICKEN RECIPES

Steps:

• Place water in the steamer pot (enough to boil for 30 or more minutes) and place over medium heat.
• wash and chop the broccoli, and/or cauliflower and place in the steamer basket.
• Slice chicken breasts into halves or thirds and place over the vegetables.
• Salt and pepper the basket contents to taste.
• When the water is boiling, add the basket and cover tightly with a lid.
• After 5 minutes or so of steaming, separate the chicken pieces gently with a fork and continue steaming.
• Steam until all is done (about 165 for the chicken and 190 to 200F for the broccoli). This is usually about 12 to 15 minutes if the chicken is divided.

Steps:

• Preheat the oven to 350°.
• Tear off 4 large pieces of aluminum foil and place onto a cutting board.
• In the center of each piece of foil, evenly distribute the sliced zucchini, chopped red pepper and cilantro. Top with one chicken breast each.
• Season with salt and pepper to taste and squeeze the juice of half of a lime on each chicken breast. 
• In a small saucepan, add the chicken broth and wine, bring to a boil. Remove from heat.
• Fold up ends of foil to create a pocket, seal ends tightly, leaving the top open.
• Carefully pour 1/4 of the stock into each foil pocket, and then seal the tops tightly.
• Fill a deep roasting pan with 1/2" of water. Place pockets in the pan.
• Cook in oven for 15-20 minutes.
• Meanwhile, cook rice according to package instructions.
• Once chicken is cooked, carefully open the pockets, as the steam will be very hot.
• In a shallow bowl, add a serving of cooked rice, one chicken pocket, and drizzle olive oil to taste. Serve with lime wedges.