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Recipe for Orange and Rosemary Chicken


In summer there’s no better flavour than sweet and zesty orange. It’s packed with vitamin C and when combined with fresh rosemary is a delicious way to marinate chicken, as the chefs at Chiva-Som Spa in Thailand understand...
Ingredients (serves 1)
For the sauce:
Orange juice 80ml
2 pieces Star Anise
A pinch of salt & black pepper
2 sticks cinnamon
For the chicken:
Chicken breast 80g
Orange juice 50g
A pinch of salt & black pepper
Fresh rosemary 5g
Green bell pepper, sliced 20g
Yellow bell pepper, sliced 20g
Finely sliced leek and red chilli to garnish
Method for the sauce:
1) In a saucepan mix all the ingredients over a medium heat. Bring to the boil and simmer for 5 minutes or until reduced by half.
2) Remove the star anise and cinnamon and allow the sauce to cool.
Method for the chicken:
1) Marinate the chicken breast with orange juice, rosemary, salt and black pepper for 30 minutes.
2) Place the chicken in a shallow baking tray and bake in the oven at 180C for 10 minutes.
3) Remove the chicken from the baking tray and slice. Set aside.
4) Heat a non-stick pan and pan-fry the green and yellow bell peppers on each side until medium cooked.
5) Place the grilled bell peppers in the centre of a serving plate, arrange the chicken slices on top and pour over the sauce.
6) Garnish with the sliced leek and red chilli to serve.

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