Chicken en Papillote with Garden Vegetables

Flipping through a recent edition of Women’s Health Magazine I decided to try this recipe out for the simple reason that it’s a whole meal cooked in one clean convenient package.


  • 4 chicken breasts
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 lemon, sliced thinly
  • 1 medium zucchini, halved and cut into 1 inch segments
  • 16 baby carrots
  • 16 cherry tomatoes, quartered
  • 16 asparagus spears, trimmed
  • 16 slices of white mushrooms
  • 1/4 cup basil, chopped
  • 3/4 cup white wine
  • 2 tbsp olive oil


  • Preheat oven to 425 degrees Fahrenheit.
  • Place each chicken breast in the centre of a 14-inch square piece of parchment paper. Layer lemon, zucchini, carrots, tomatoes, asparagus, mushrooms and basil evenly over each breast. Sprinkle each breast with wine and olive oil.
  • Fold parchment paper to close and arrange packages on baking sheet. Bake 14 to 16 minutes (or longer depending on size of breasts).
  • Place each package on dinner plate and serve closed.


Makes 4 servings.

Per serving:

Calories 360

Carbs 13 g

Fat 12 g

Protein 41 g

Fiber 5 g

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