| 12 | 26 | 392 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 16 min | 4 |
| 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.
Vegetables
provide key vitamins and minerals required for vital health and maintenance of the body
| Fruit | 0.3 |
| Meat | 2.6 |
| Vegetables | 3.3 |
