Directions:
- Preheat oven to 375°.
- Cut parchment paper into four 10-inch squares.
- Place 1 chicken breast in center of each piece of parchment; arrange carrots, zucchini, peas and bell pepper around chicken.
- Combine 1/2 C.
- Chicken broth and flour in a small saucepan; stir in garlic, thyme, salt, nutmeg and black pepper.
- Bring to a boil over high heat, stirring constantly until thickened.
- Reduce heat to low, simmer 1 minute.
- Spoon broth mixture evenly over chicken and vegetables.
- Fold each parchment square in half diagonally, enclosing chicken and vegetables to form a triangle.
- Fold edges over twice to seal.
- Place parchment packets into 15x10-inch jelly roll pan.
- Bake 25-30 minutes or until parchment is browned and puffed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 304.88 Kcal (1276 kJ) | ||
| Calories from fat | 64.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.2g | 11% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 1003mg | 42% | |
| Potassium | 1104.58mg | 24% | |
| Total Carbs | 11.34g | 4% | |
| Sugars | 2.84g | 11% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 50.7g | 101% | |
| Vitamin C | 46.2mg | 77% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 10.9mg | 60% | |
| Calcium | 42.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 72.16 Kcal (302 kJ) | ||
| Calories from fat | 15.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.7g | 11% | |
|---|---|---|---|
| Cholesterol | 32.96mg | 46% | |
| Sodium | 237.4mg | 42% | |
| Potassium | 261.45mg | 24% | |
| Total Carbs | 2.68g | 4% | |
| Sugars | 0.67g | 11% | |
| Dietary Fiber | 0.64g | 11% | |
| Protein | 12g | 101% | |
| Vitamin C | 10.9mg | 77% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 2.6mg | 60% | |
| Calcium | 10.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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