Chicken Papillote with Zucchini, Tomatoes, and Lemon Recipe

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 large zucchini, sliced
• 1 pint cherry tomatoes, halved
• 1 lemon, sliced
• 4 cloves garlic, minced
• 4 sprigs fresh thyme
• 2 tbsp. olive oil
• salt and freshly ground black pepper to taste

Instructions:

1. Preheat oven to 400°F/200°C.
2. Cut four 12-inch squares of parchment paper and fold them each in half.
3. Pat chicken breasts dry and season generously with salt and pepper.
4. In a medium bowl, toss together the zucchini, tomatoes, garlic, and olive oil. Season with salt and pepper to taste.
5. Divide the vegetables evenly among the parchment paper squares, leaving a small border around the edges.
6. Place a seasoned chicken breast on top of the vegetables on each square.
7. Arrange lemon slices and thyme sprigs on top of the chicken.
8. Fold the parchment paper over the chicken and vegetables, creating a sealed packet. Be sure to fold the edges tightly so that the steam doesn’t escape.
9. Place the packets on a baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
10. Carefully open the packets and serve immediately.

Verdict:

This chicken papillote recipe is a delicious and healthy way to enjoy a flavorful, low-carb meal. The zucchini and tomatoes provide a colorful and nutritious base for the tender and moist chicken, while the lemon and thyme add a bright, citrusy flavor. This recipe is easy enough to make on a weeknight, but elegant enough for a dinner party.

Serving Suggestions:

This dish pairs well with a green salad or roasted vegetables. For a heartier meal, serve with crusty bread or quinoa.