Chicken with Garden Vegetables in Parchment

12 26 393
Ingredients Minutes Calories
Prep Cook Servings
10 min 16 min 4
Chicken with Garden Vegetables in Parchment
Health Highlights
A colorful, one-dish dinner calls for quick-cooking chicken breasts, and fresh vegetables


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, Extra Virgin


1. Preheat oven to 425 degrees F.

2. Sprinkle chicken with salt and pepper.

3. 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, tomatoes, asparagus, morels, and basil, dividing evenly. Sprinkle each with 3 tablespoons broth and 1 teaspoon olive oil.

4. 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.



provide key vitamins and minerals required for vital health and maintenance of the body

Nutrition Facts

Per Portion

Calories 393
Calories from fat 123
Calories from saturated fat 25.0
Total Fat 13.7 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 6.4 g
Cholesterol 170 mg
Sodium 755 mg
Potassium 1461 mg
Total Carbohydrate 12.5 g
Dietary Fiber 4.3 g
Sugars 8.1 g
Protein 57 g

Dietary servings

Per Portion

Fruit 0.3
Meat 2.6
Vegetables 3.3

Energy sources


Meal Type(s)