Chicken with garden vegetables in parchment (great for all phases)
4 skinless, boneless chicken breasts
1/2 tsp salt
1/2 tsp freshly ground pepper
1 whole lemon, thinly sliced
4 oz baby zucchini, quartered lengthwise
4 oz baby carrots (phase 4 only)
4 oz cherry tomatoes, quartered
16 asparagus spears, trimmed
16 fresh morel mushrooms
1/4 cup shredded basil, plus more for garnish
3/4 cup low sodium chicken broth
2 Tbsp olive oil
1. Preheat oven to 425°F. Sprinkle chicken with salt and pepper. 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 (phase 4 only), tomatoes, asparagus, morels, and basil, dividing evenly. Sprinkle each with 3 tablespoons broth and 1 teaspoon olive oil.
2. Bring the edges of the parchment 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.