Mike Garten
Cooking chicken in parchment is not only an easy, less-mess method, but it also helps keep the chicken juicy and delicious. Winner, winner!
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Cal/Serv:
330
Yields:
4
servings
Prep Time:
0
hours
35
mins
Total Time:
0
hours
45
mins
lb.
broccoli, stems sliced, crowns cut into small florets
tbsp.
olive oil, divided
6-oz boneless, skinless chicken breasts
small red onion, finely chopped
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- Heat oven to 400°F. Toss broccoli with garlic, 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Divide among four 12-inch squares of parchment paper. Season chicken with 1/4 teaspoon each salt and pepper and place on top of broccoli. Cover with second piece of parchment and fold up edges to seal. Place packets on 2 rimmed baking sheets and roast 15 minutes.
- Meanwhile, from lemon, finely grate zest and squeeze 2 tablespoons juice. In medium bowl, combine onion, lemon juice, remaining tablespoon oil and 1/4 teaspoon each salt and pepper. Let sit 4 minutes, then toss with tomatoes.
- When chicken is done, transfer to serving plates. Cut open packets; top with tomato vinaigrette and sprinkle with lemon zest.
NUTRITIONAL INFORMATION (per serving): About 330 calories, 12 g fat (2 g saturated), 43 g proteim, 485 mg sodium, 14 g carbohydrates, 5 g fiber
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Source : Goodhousekeeping
