Spring Vegetables with Pesto Chicken

Thanks to en papillote, we’re seeing pesto chicken in a whole new light—and you will, too! This French technique of cooking seals in moisture, thus maximizing flavor by allowing the pesto to deliciously permeate spring vegetables and chicken.

Makes 4 servings

12 small red potatoes, thinly sliced 1 teaspoon kosher salt 1 pound large fresh asparagus, trimmed 4 baby bok choy, halved 12 radishes, quartered 4 small boneless skinless chicken breasts (about 2½ pounds), cut lengthwise into 1-inch slices ½ cup prepared refrigerated pesto, plus more to serve

Lemon wedges, to serve

Garnish: fresh basil, ground black

pepper

Preheat oven to 400°.

Cut 4 sheets of parchment paper into 15-inch squares. Fold each square in half, creating a triangle; unfold parchment.

Divide potatoes among parchment squares, placing on left side next to fold. Sprinkle with ½ teaspoon salt. On each packet, layer asparagus, bok choy, radishes, and chicken. Sprinkle remaining ½ teaspoon salt onto chicken. Drizzle each packet with 2 tablespoons pesto. Fold parchment over mixture, and tightly fold up edges to completely seal. Place packets on a rimmed baking sheet.

Bake until parchment is lightly browned and puffed, about 15 minutes. Let stand for

10 minutes. Cut an “X” in top of each packet, letting steam escape, and gently pull back paper. Serve with pesto and lemon wedges. Garnish with basil and pepper, if desired.