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food: poulet en papillote

well hello there.  i know.  it’s been a while.
so let us catch up, shall we?

i’d love to account for my absence with fabulous holidays and tales of jet-setting, but i have been pretty homebound… so that’s not it.  and i’d love to say that i’ve been doing super secret recipe tasting for something fun and exciting like a cookbook, but thats not it either.

truth be told i have been on a super healthy life mission and its just plain keeping me busy.
i have classes and meal plans and exercise routines and all that fun stuff and so its taking my free time (otherwise known as blogging time) down to about nothing.  for more proof, see my giant stack of “books to read” that hasn’t been touched since xmas.

anyways.  i’m going to share one of my current favourite mega healthy recipes.

poulet en papillote sounds super fancy pants, but really, it’s just chicken steamed in paper.
this recipe took us minutes to put together, only 25 minutes to bake and was pretty cheap on the ingredients.
combine that with the super healthy factor and you have a winning recipe in my house.

so here’s how it looks as a meal for 2 people.

poulet en papillote

ingredients

  • 2 boneless skinless chicken breasts
  • 1 bunch of asparagus (whole – trim ends)
  • 1 carrot (peeled and thin sliced)
  • 1 small jar of artichokes in oil, drained
  • 10-15 kalamata olives (no pits)
  • 10-15 cherry tomatoes (halved)
  • 4 spring onions
  • 1/2 cup or so of feta (optional)
  • fresh herbs (we used tarragon & basil)

vinaigrette

  • 2 tbsp fresh lemon juice (we used myer)
  • 1 tbsp grainy mustard
  • 1 tsp honey
  • 1/4 cup olive oil
  • salt & pepper to taste
  1. Preheat oven to 350 & cut 2 pieces of parchment paper to fit chicken & vegetable pack.
  2. in a small bowl whisk lemon juice, mustard & honey.  slowly drizzle in olive oil to form vinaigrette.
  3. divide asparagus over two papers
  4. season chicken breast with salt & pepper and place on top of asparagus.  drizzle with 1 tbsp of dressing each.
  5. add other vegetables and feta and drizzle with another tbsp of dressing.
  6. fold over paper and crimp edges in a half moon shape to seal completely.
  7. bake for 25 – 28 minutes until chicken is cooked through.

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before (above) and after (below)

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this recipe must be tasted to be believed.
the chicken ends up wonderfully moist and tender – no easy feat for a boneless skinless breast, and it creates a natural juice that is to die for.  if you’re enjoying the bead, i certainly suggest that you get a baguette and sop up the deliciousness inside the pouch.

added bonus – the easiest clean up ever.  no pans, no pots, only a cutting board and your dinner plates.  and we ate out of the paper pouch, so even the plate was a breeze to clean up.

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1 Comment (+add yours?)

  1. Marietta
    Apr 08, 2014 @ 10:12:37

    After seeing Nat’s pics on IG I made this meal and as she says, this is to die for. We used brown rice to sop up the delish sauce created! Thank you for the inspiration!

    Reply

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