Chicken and Veggies in Parchment Paper

  • Difficulty: Medium
  • 50 minutes
  • 2 servings

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.

Ingredients Needed for Chicken and Veggies in Parchment Paper


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

How to Cook Chicken and Veggies in Parchment Paper

Frying the chicken breast:
    Cooking the veggies:
    1. 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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