Mediterranean chicken parcels
2
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.