Glazed Chicken & Veggies En Papillote

Glazed Chicken & Veggies En Papillote
What you need
Servings: 4

4 boneless, skinless chicken breasts, thin sliced
Sea salt and black pepper

For the Sauce:

½ cup coconut aminos
½ cup natural ketchup (no sugar added)
Liquid Stevia to taste (approx. 3 droppers full)
1 tablespoon Garlic, minced
1 teaspoon dried basil
Fresh chives for garnish (optional)

For the Veggies:

1 Butternut Squash
1 cup fresh green beans
2 shallots
sea salt and black pepper
1 teaspoon (drizzle) of olive oil1 (15 oz) can butter beans, drained and rinsed


1. Preheat the oven to 400 degrees F.

2. Lightly pound the chicken breasts. Season both sides with salt and pepper.

3. Combine the marinade ingredients in a small bowl. Mix to combine.

4. In a bowl combine the butternut squash, green beans, shallots, salt and pepper, olive oil, and butter beans. Toss to combine.

5. Cut four 12-by-16-inch pieces of parchment paper and fold each in half. Open the parchment paper and arrange one-quarter of the veggie mixture in the center of the top half of each parchment. Top with a chicken breast, a shmear of the marinade and a sprinkle of chives. Fold the bottom half of the parchment paper over the chicken. Start folding and crimping the parchment paper ends together from one end all the way around the chicken to the other end, creating a sealed envelope. Fold the end under the chicken. The chicken and veggie should be fully encased, with no breaks in the parchment paper for steam to escape – we need that steam as part of the cooking process! Place the packets on a pan.

6. Bake the chicken packets for 25 to 30 minutes and remove from the oven. Serve the chicken packets on plates, tearing them open just before serving. Enjoy!

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