Spicy Lemon Garlic Chicken and Summer Squash en Papillote

Spicy Lemon Garlic Chicken and Summer Squash en Papillote

This Spicy Lemon Garlic Chicken and Summer Squash en Papillote is full of tender, flavour-filled veggies and meat spiced with garlic, lemon, oregano and rosemary. Hot peppers add a tasty zing. This is a simple meal that features one of the bountiful crops of summer. I served these up with a garden salad and boiled baby potatoes, though with enough veggies, these packets would be meal enough on their own. Nom Nom Paleo inspired this recipe.

 Ingredients: 

A couple handfuls of patty pan squash or 4-6 small zucchinis, thinly sliced 

1-2 garden tomatoes, cut into wedges

1 garden onion, sliced thinly into rings

1 hot pepper, seeded and sliced into rings (optional)

4 chicken breasts

1/2 tsp fresh chopped rosemary

3 cloves of garlic, crushed

1 1/2 tsp dried or fresh chopped oregano

1 whole lemon, freshly squeezed

1/3 c avocado oil

Sea salt

Black pepper

Make It:

1)     Preheat the oven to 450 degrees F. Whisk together the oil, lemon juice, herbs and spices in a large dish. Add the chicken and marinade for 10 minutes while you prep the rest of the recipe.

2)     Unfurl parchment paper about two feet and tear off four pieces this size. Fold them in half and draw a half heart on each piece so that when unfolded, you have a heart shape. Cut them out. 

3)     Unfold all four pieces of parchment so that you have four heart shaped pieces. Onto one side of the crease of each heart, place 1/4 of the veggies - summer squash, then onions, peppers (optional), a chicken breast, and tomato wedges. Season with sea salt and pepper. Split the remaining marinade between the 4 packets, spooning over top of the veggies and chicken. 

4)     Fold the heart half over and crimp the parchment paper edges together to seal the packet by folding, starting at the top of the heart shape and twisting the packet closed when you reach the tip.

5) Place on rimmed cookie trays and bake in the oven 15-20 minutes. After 15 minutes, start checking the breasts with a meat thermometer. The packets are ready when the internal chicken temperature reaches 150. For me, this took 20 minutes.

Carefully cut open the parchment packets and enjoy!