Chicken and Veggie Parcels |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Perfect for a quick midweek meal - just steam everything together in a tasty lemon and herb butter. Add baby leeks to the parcels to add extra crunch. Ingredients:
3 ounces butter |
1 lemon, juice and zest of, grated |
2 tablespoons chopped fresh mint |
2 tablespoons chopped fresh parsley |
16 baby carrots |
12 asparagus, trimmed |
8 baby courgettes, halved |
16 small baby new potatoes, halved |
4 boneless skinless chicken breasts |
Directions:
1. Preheat the oven to 400ºF. Then, in a small bowl, mix together the butter, grated lemon zest and herbs.
2. Take 4 squares of foil, divide the vegetables between them then place a piece of chicken on top. Spread over some of the butter mixture, season generously with salt and freshly ground black pepper, then sprinkle over the lemon juice. Fold the edges of the foil together, sealing tightly then place on a baking tray.
3. Cook for 25-30 mins until the vegetables are tender and the chicken is cooked through then serve hot.
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