Garlic Chicken in Parcels
If you’re craving for something light and fresh yet still filling, then this is what you’re looking for. Try it with other vegetables like tomatoes, asparagus, and carrots.
Serves 2 Prep Time 15 minutes, plus marinating time Cooking Time 25 to 30 minutes
✔ 2 (150-gram) chicken breast fillets ✔ 6 cloves garlic, minced ✔ 2 tablespoons olive oil ✔ 2 teaspoons sugar ✔ 1 tablespoon soy sauce ✔ salt and pepper ✔ flat-leaf parsley leaves, to serve FOR THE VEGETABLES ✔ 250 grams baby potatoes, quartered ✔ 100 grams fresh button mushrooms,
washed and sliced ✔ 1 medium green bell pepper,
cored and sliced thinly ✔ 2 tablespoons olive oil ✔ salt and pepper
1 Preheat a toaster oven. 2 Combine chicken, garlic, olive oil, sugar, and soy sauce in a bowl. Season with salt and pepper. Cover and marinate in the refrigerator for 30 minutes to 1 hour. 3 Make the vegetables: Combine potatoes, mushrooms, bell pepper strips, and oil in a bowl. Season with salt and pepper then toss to combine. 4 Place 2 (16-inch) square pieces of foil on a clean work surface. Divide vegetables into 2 portions and place on the center of each piece of foil. Place chicken, including juices, on top of the vegetables. Wrap and fold sides to seal into a parcel. 5 Bake chicken parcels in the preheated toaster oven until completely cooked and potatoes are tender, about 25 to 30 minutes. 6 Open parcels and sprinkle with parsley and more pepper on top. Serve immediately.