Chicken with garden vegetables in parchment

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

Parchment paper

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.

3. Bake until parchment is browned on edges and center puffs up, 14 to 16 minutes. Remove from oven, put each packet on a dinner plate, and serve, letting people pierce the center to reveal the food.
July 15, 2014 by Kristi Kirkham
Tags: Poultry
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