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Mediterranean chicken parcels

Mediterranean chicken parcels

2
Points®
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Moderate
Baking your chicken in a parcel ensure you chicken won’t dry out!

Ingredients

Skinless chicken breast

540 g, (buy 600g or 4x150g fillets) fat trimmed

Artichoke hearts, canned, rinsed, drained

280 g, halved

Red capsicum

1 medium, coarsely chopped

Eggplant

1 medium, cut into 3cm pieces

Zucchini

2 medium, thickly sliced on the diagonal

Cherry tomatoes

250 g

Black olives, drained

10 g, (1 tbs)

Olive oil

1 tbs

Garlic

2 clove(s), thinly sliced

Fresh basil

¼ cup(s)

Lemon(s)

1 medium, zested

Instructions

  1. Preheat oven to 200°C. Place the chicken between 2 pieces of plastic wrap. Gently pound with a rolling pin or meat mallet to flatten slightly. Season with salt and pepper.
  2. Combine the artichoke, capsicum, eggplant, zucchini, tomatoes and olive in a large bowl. Drizzle with the oil and sprinkle with the garlic. Toss to combine.
  3. Cut four 40cm squares of foil and baking paper. Place the paper on top of the foil. Divide the artichoke mixture among the paper squares. Sprinkle with half the basil. Top with the chicken and sprinkle with the lemon zest. Season with salt and pepper. Fold the foil and paper over the chicken to enclose the filling. Place on a baking tray. Bake for 30-35 minutes or until the chicken is cooked through and the vegetables are tender. Place on serving plates and open the parcels to serve.

Notes

SERVING SUGGESTION: Salad made of 150g baby rocket leaves and 1 thinly shaved baby fennel.

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