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SideChef
Recipes
Dairy-Free
Chicken en Papillote with Spring Vegetables
Recipe

12 INGREDIENTS • 12 STEPS • 40MINS

Chicken en Papillote with Spring Vegetables

5
1 rating
The French technique of cooking “in paper” gently steams your protein and veggies in liquid—wine, in this case—so barely any cooking fat is necessary. Our other favorite part? How easy it is to pack a ton of veggies into this one-dish wonder with minimal prep work or clean up.
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
The French technique of cooking “in paper” gently steams your protein and veggies in liquid—wine, in this case—so barely any cooking fat is necessary. Our other favorite part? How easy it is to pack a ton of veggies into this one-dish wonder with minimal prep work or clean up.
40MINS
Total Time
$4.26
Cost Per Serving
Ingredients
Servings
2
US / Metric
Lemon
1
Lemon
French Baby Carrots
6
French Baby Carrots
White Cooking Wine
1/4 cup
White Cooking Wine
Cherry Tomato
1/2 cup
Cherry Tomato
Zucchini
1/2
Zucchini
Asparagus
3/4 cup
Asparagus
Chicken Breast
2
Chicken Breasts
Shiitake Mushroom
1 cup
Shiitake Mushroom
Fresh Basil
1/2 cup
Fresh Basil
Salt
1/4 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Olive Oil
1/2 Tbsp
Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
272
Fat
5.1 g
Protein
37.9 g
Carbs
16.1 g
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Chicken en Papillote with Spring Vegetables
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
Cut only half of the Cherry Tomato (1/2 cup) in half. Slice Zucchini (1/2) in half lengthwise then slice across into half moons. Set aside.
step 2 Cut only half of the Cherry Tomato (1/2 cup) in half. Slice Zucchini (1/2) in half lengthwise then slice across into half moons. Set aside.
step 3
Trim Asparagus (3/4 cup) by snapping the thicker bottom ends where they break naturally. Cut in half on the diagonal. Set aside.
step 4
Remove stems from Shiitake Mushroom (1 cup). Slice into 1/2 inch pieces. Slice French Baby Carrots (6) in half lengthwise. Slice the Lemon (1) into 1/4 inch rounds. Set aside.
step 4 Remove stems from Shiitake Mushroom (1 cup). Slice into 1/2 inch pieces. Slice French Baby Carrots (6) in half lengthwise. Slice the Lemon (1) into 1/4 inch rounds. Set aside.
step 5
Using only half of the Fresh Basil (1/2 cup), remove the leaves from their stems. Stack and roll the leaves and slice very thinly across. Set aside.
step 6
Pat dry the Chicken Breasts (2) with paper towels. Season each breast with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp).
step 6 Pat dry the Chicken Breasts (2) with paper towels. Season each breast with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp).
step 7
Place 1 chicken breast in the center of each piece of parchment paper.
step 8
Divide the lemon, mushrooms, veggies and half of the basil between the two pieces of parchment, on top of the chicken breast.
step 9
Add White Cooking Wine (1/4 cup) and 2 teaspoon of Olive Oil (1/2 Tbsp). Bring the edges of the parchment paper to the center and fold together tightly. Place packets on a sheet pan.
step 9 Add White Cooking Wine (1/4 cup) and 2 teaspoon of Olive Oil (1/2 Tbsp). Bring the edges of the parchment paper to the center and fold together tightly. Place packets on a sheet pan.
step 10
Bake in the oven for 20 to 25 minutes, rotating the pan halfway through cooking.
step 10 Bake in the oven for 20 to 25 minutes, rotating the pan halfway through cooking.
step 11
Carefully transfer chicken and vegetable mix from parchment to plates and garnish with reamining basil.
step 11 Carefully transfer chicken and vegetable mix from parchment to plates and garnish with reamining basil.
step 12
Enjoy!
step 12 Enjoy!
Tags
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Dairy-Free
Gluten-Free
Lunch
Chicken
Date Night
Shellfish-Free
Dinner
French
Meals for Two
One-Pot
Spring
Vegetables
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