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Parchment baked chicken with vegetables
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150g baby new potatoes, thinly sliced
2 chicken breasts, scored
1 carrot, cut into matchsticks
1 red pepper, sliced
50g trimmed green beans
2cm piece ginger, grated
3 tbsp sweet chilli sauce
1. Preheat the oven to 200°C, gas mark 6. Place the potatoes in the centre of 2 large squares of baking parchment. Top each with the chicken. Scatter over the vegetables and add the ginger and chilli sauce.
2. Fold over 2 sides of the paper and fold the other sides under the parcel to enclose. Place on a baking tray and bake for 35 minutes until cooked throughout with no pink meat. Serve in the baking parchment.
Typical values per serving:
This recipe was first published in August 2015.