Chicken & Vegetables in Parchment

9 70 417
Ingredients Minutes Calories
Prep Cook Servings
25 min 45 min 4
Chicken & Vegetables in Parchment
Health Highlights


454 gm Baby bok choy (trimmed, leaves separated)
2 cup Cherry Tomatoes (halved)
1 small shallot(s) Shallots (thinly sliced)
2 tbsp Extra virgin olive oil
1 pinch Coarse salt
1 bunch Thyme, fresh
1 dash Black pepper
4 breast Chicken breast, boneless, skinless (pounded 1/2-inch thick)
1/4 cup White wine, dry


Preheat oven to 400 degrees with racks in upper and lower thirds.

Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat.

Toss together bok choy leaves, tomatoes, shallot, 1 teaspoon thyme leaves, and oil in a large bowl. Season with salt and pepper.

Season chicken with salt and pepper. Dividing evenly, place bok choy mixture on one side of crease on each piece of parchment, then top with chicken and 2 thyme sprigs. Drizzle each with 1 tablespoon wine. Fold parchment over, then make small overlapping pleats to seal and create half-moon-shaped packets.

Bake on 2 rimmed baking sheets until chicken is cooked through, 22 minutes. Transfer to plates; serve immediately, carefully cutting packets open with kitchen shears.


Nutrition Facts

Per Portion

Calories 417
Calories from fat 128
Calories from saturated fat 29.3
Total Fat 14.2 g
Saturated Fat 3.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 6.7 g
Cholesterol 170 mg
Sodium 228 mg
Potassium 1501 mg
Total Carbohydrate 16.8 g
Dietary Fiber 7.5 g
Sugars 9.9 g
Protein 57 g

Dietary servings

Per Portion

Meat 2.6
Vegetables 4.2

Energy sources


Meal Type(s)