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Chicken and Veggies in Parchment Paper

Cooking in parchment paper helps the dishes you're making hold in their juices and flavors. Cook the chicken breast and the veggies twice. First, cook them separately, then make two parchment paper pouches and bind them. Next, roast everything together. The result is easy and delicious.
Cooking in parchment paper helps the dishes you're making hold in their juices and flavors. Cook the chicken breast and the veggies twice. First, cook them separately, then make two parchment paper pouches and bind them. Next, roast everything together. The result is easy and delicious.

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Ingredients

For the chicken breast:
2 tablespoons of vegetable oil
12 ounces of chicken breast, cubed
For the veggies:
1 garlic clove, sliced
1 onion, diced
1 red chili, sliced
1 red bell pepper, chopped
salt
pepper
6 ounces of cherry tomato, halved
1 ounce black olive
2 thyme sprig
2 rosemary sprig

Ingredients

  • For the chicken breast:

  • For the veggies:

Steps

1
Done

Frying the chicken breast:

Heat the vegetable oil in a skillet over medium heat and fry the cubed chicken breast while stirring, until golden brown.

2
Done

Cooking the veggies:

Heat the vegetable oil in a skillet over low heat, add the garlic and onion. Cook and stir until tender, then add the red chili, red bell pepper, some salt and pepper, the cherry tomatoes, and black olives. Cook and stir in the process.

3
Done

Line two smaller bowls with parchment paper (this will help you form two pouches), fill them with veggies and chicken cubes and garnish each one with rosemary and thyme. Make two pouches and bind them, place them on a baking tray, and roast for 20 minutes at 360⁰F/180⁰C.

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Nutritional Chart

438 kcal
Calories
32 g
Protein
29 g
Fat
14 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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