Chicken with Garden Vegetables in Parchment

Chicken with Garden Vegetables in Parchment

Health Rating
Prep Cook Ready in Servings
10 min 16 min 26 min 1
Scheduled for:
Dinner on Monday

Ingredients for 1

Show Original

4 breast Chicken breast, boneless, skinless
1 tsp Salt
1/2 tsp Black pepper
1 medium Lemon (whole, thinly sliced)
114 gm Zucchini (baby)
114 gm Baby carrots
114 gm Cherry Tomatoes
16 small spear(s) Asparagus (trimmed)
16 medium mushroom(s) White mushrooms (morel)
1/4 cup Basil, fresh (shredded, plus more for garnish)
3/4 cup Chicken broth (stock), low sodium
2 tbsp Olive oil

Instructions


1. Preheat oven to 425 degrees F. Sprinkle chicken with salt and pepper. Place each piece of chicken in the center of a 14 inch square piece of parchment paper (or foil) and top with lemon slices, zucchini, carrots, tomoatoes, asparagus, morels, and basil, dividing evenly. Sprinkle each with 3 tablespoons broth and 1 teaspoon olive oil.

2. Bring the edges of the parchment paper to the center and fold together twice to seal tightly, leaving space between parchment and contents. Place the 4 packets on a large baking sheet.

3. Bake until parchment is browned on the edges and center puffs up, 14-16 minutes. Remove from oven, put each packet on a dinner plate, and serve, letting people pierce the center to reveal the food.

Nutrition Facts

Per Portion

Calories 1503
Calories from fat 406
Calories from saturated fat 71
Total Fat 45 g
Saturated Fat 7.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.6 g
Monounsaturated Fat 24.6 g
Cholesterol 530 mg
Sodium 3441 mg
Potassium 4898 mg
Total Carbohydrate 47 g
Dietary Fiber 18.2 g
Sugars 20.9 g
Protein 227 g

Dietary servings

Per Portion


Fruit 1
Meat 10.3
Vegetables 13.2

Energy sources


Pygal13%413.7611021392605114.0046267843500827%467.543583060949201.015277620419560%296.88082524449226223.129438102517513%27%60%CarbohydratesFatProtein
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