Parchment Packet Asian Chicken & Vegetables
Prep: 15 minutes
Bake: 40 minutes • Serves: 4
2cups broccoli florets
3/4cup thawed frozen shelled edamame
1/2cup less-sodium teriyaki marinade & sauce
4Miller Poultry® Boneless, Skinless Chicken Breasts (about 6 ounces each)
1/2teaspoon ground red pepper (optional)
1. Preheat oven to 375°. In large bowl, toss carrots, broccoli, edamame and ¼ cup marinade.
2. Cut 4 (18 x 12-inch) sheets parchment paper. Place 1 parchment sheet lengthwise on work surface; on right side sheet, layer 1/4 of the vegetable mixture and 1 chicken breast. Brush chicken with 1 tablespoon marinade; sprinkle with ground red pepper, if desired. Fold left side of parchment sheet over chicken and vegetable mixture; fold edges several times to seal tightly. Repeat to make 3 more packets.
3. Place packets on rimmed baking pan. Bake 40 minutes or until internal temperature of chicken reaches 165°. With kitchen shears, cut an X in top of packets, then carefully pull back parchment to let steam escape.
Approximate nutritional values per serving:
286 Calories, 5g Fat (1g Saturated), 94mg Cholesterol,
788mg Sodium, 17g Carbohydrates, 4g Fiber, 41g Protein
Chef Tip:
Serve chicken and vegetables over frozen steam-in-bag brown rice or cauliflower rice pilaf.