Chicken and Summer Vegetable Parcel
A fuss-free one-parcel dinner where chicken strips and colorful vegetables steam together in foil, locking in every drop of flavor. Ready in under an hour with almost no washing up, it is a weeknight winner the whole family will love.
🛒 Ingredients
4 servings
- 1 chicken breast, sliced into thin strips
- 1 onion, diced
- 2 garlic cloves, minced
- 1 carrot, cut into thin matchsticks
- 1 small eggplant, cut into batons
- 1 small zucchini, cut into batons
- A handful of cherry tomatoes
- Fresh parsley and mixed dried herbs, to taste
- 3 tablespoons olive oil
- Salt and black pepper, to taste
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Directions
- 1
Preheat the oven to 400 °F / 200 °C.
- 2
Combine the chicken, onion, garlic, carrot, eggplant, zucchini and cherry tomatoes in a large bowl.
- 3
Drizzle with olive oil, sprinkle with herbs and parsley, season with salt and pepper, and toss until everything is evenly coated.
- 4
Line a baking dish with several overlapping sheets of aluminum foil, leaving plenty of overhang on all sides.
- 5
Spread the mixture in the center, then fold the foil up and seal the edges tightly to form an airtight parcel.
- 6
Bake for 40 minutes, or until the chicken is fully cooked through.
- 7
Bring the parcel to the table and open it carefully, as steam will escape. Serve straight from the foil.
💡 Chef's Tip
Feel free to swap in any vegetables you have on hand — bell peppers, mushrooms or baby spinach work beautifully. A squeeze of lemon juice before sealing adds a lovely brightness.
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Same category — Poultry
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