Chicken and Spring Vegetable Parcels With Lemon and Herb Butter |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is ideal for a speedy midweek meal; everything is steamed together in one parcel. Ingredients:
3 ounces butter |
1 lemon, grated zest and juice |
2 tablespoons mint, freshly chopped |
2 tablespoons parsley, freshly chopped |
16 baby carrots |
12 asparagus |
8 zucchini, quartered, lengthways |
16 tiny new potatoes, halved |
4 boneless skinless chicken breasts |
Directions:
1. In a small bowl, mix together the butter, grated lemon zest and herbs. Preheat the oven to 400ºF.
2. Take 4 squares of foil and divide the vegetables between them, place a piece of chicken on top.
3. Spread over some of the lemon & herb mixture, season generously with salt and freshly ground black pepper, then sprinkle over the lemon juice. Fold the edges of the foil together, sealing tightly then place on a baking tray.
4. Cook for 25-30 minutes, until the vegetables are tender and chicken cooked through.
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