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Lemon and Garlic Chicken Parcels

by Antoinette Tan (follow)
Easy (2874)      Dinner (2274)      Lunch (1798)      Quick (1387)      Chicken (692)      Baking (674)      Gluten Free (672)     
My friend, Kate, gave me a Donna Hay cookbook for my recent birthday so I thought I should try out a recipe or two (with some adjustments along the way).

This lemon and garlic chicken parcel recipe is actually really simple; just ensure that your packages are well sealed to lock in all the juices and lemony, garlicky goodness. Perfect for a quick and delicious meal, without the hassle of washing dishes or cleaning up after.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 2 servings

2 chicken breast fillets
Thinly sliced zucchini and squash
6 sprigs rosemary
2 tablespoons lemon zest
2 cloves garlic, minced
1 tablespoon sea salt
2 tablespoons grape seed oil

Preheat the oven to 180C.
Mix the lemon zest, garlic and salt in a small bowl.

Prepare 2 rectangular pieces of baking paper. Each piece should be double the size of your chicken breast fillet. Fold them in half.
Divide and place the zucchini and squash near the middle line of the papers, leaving space at the ends for sealing.
Place a sprig of rosemary on top of the vegetables followed by the chicken.

Sprinkle your lemon, garlic and salt mix over the chicken.

Place another two sprigs of rosemary on top of the chicken.

Drizzle with oil.

Fold the baking paper at the ends to form sealed parcels around the chicken.

Place the parcels on a baking tray and bake for 15 minutes or until cooked through.

Serve with side vegetables such as Ratatouille
(recipe here).

#Gluten Free
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