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19 Jan

Chicken with garden vegetables in parchment

Chicken with garden vegetables in parchment (great for all phases)

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  • 4 skinless, boneless chicken breasts
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • Parchment paper
  • 1 whole lemon, thinly sliced
  • 4 oz baby zucchini, quartered lengthwise
  • 4 oz baby carrots (phase 4 only)
  • 4 oz cherry tomatoes, quartered
  • 16 asparagus spears, trimmed
  • 16 fresh morel mushrooms
  • 1/4 cup shredded basil, plus more for garnish
  • 3/4 cup low sodium chicken broth
  • 2 Tbsp olive oil



  1. Preheat oven to 425°F. Sprinkle chicken with salt and pepper. Place each piece of chicken in the center of a 14-inch square piece of parchment paper (or foil) and top with lemon slices, zucchini, carrots (phase 4 only), tomatoes, asparagus, morels, and basil, dividing evenly. Sprinkle each with 3 tablespoons broth and 1 teaspoon olive oil.
  2. Bring the edges of the parchment to the center and fold together twice to seal tightly, leaving space between parchment and contents. Place the 4 packets on a large baking sheet.
  3. Bake until parchment is browned on edges and center puffs up, 14 to 16 minutes. Remove from oven, put each packet on a dinner plate, and serve, letting people pierce the center to reveal the food.

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