Parchment baked chicken with vegetables

Parchment baked chicken with vegetables

A simply prepared, easy dinner that's perfect for mid-week dinners. 

4 out of 5 stars(1) Rate this recipe
Low fat1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook35 mins
  • Total time40 mins

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Ingredients

  • 150g baby new potatoes, thinly sliced
  • 2 chicken breasts, scored
  • 1 carrot, cut into matchsticks
  • 1 red pepper, sliced
  • 50g trimmed green beans
  • 2 cm piece ginger, grated
  • 3 tbsp sweet chilli sauce

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,318kJ/ 311kcals

Fat

2.3g

Saturated Fat

0.6g

Carbohydrates

38.2g

Sugars

25.4g

Fibre

3.8g

Protein

34.3g

Salt

1.1g

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Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating