Chicken parcels with vegetable ribbons recipe
information
Calories per serving 185.
ingredients
1 teaspoon paprika
1 teaspoon Chinese five spice powder
1/2 teaspoon salt
1 garlic clove, crushed
2.5 cm (1 inch) piece of root ginger, peeled and cut into very thin strands
4 x 100 g (3 1/2 oz) skinless chicken breasts
175 g (6 oz) carrots
175 g (6 oz) courgettes
4 spring onions, sliced into long, thin strips
4 tablespoons light soy sauce
1 teaspoon sesame oil
1 teaspoon Chinese five spice powder
1/2 teaspoon salt
1 garlic clove, crushed
2.5 cm (1 inch) piece of root ginger, peeled and cut into very thin strands
4 x 100 g (3 1/2 oz) skinless chicken breasts
175 g (6 oz) carrots
175 g (6 oz) courgettes
4 spring onions, sliced into long, thin strips
4 tablespoons light soy sauce
1 teaspoon sesame oil
method
1. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
2. Cut a sheet of non stick baking parchment into four 30 cm (12 inch) squares. Lay them out, side by side, on a clean work surface.
3. Mix together the paprika, five spice powder, salt, garlic and ginger, Rub this mixture into the chicken breasts.
4. Place one chicken breast in the centre of each sheet of baking parchment.
5. Using a swivel head potato peeler peel the carrots and courgettes into thin ribbons. Place the ribbons in a large bowl, followed by the spring onions and soy sauce and mix well.
6. Pile equal amounts of the vegetable ribbons over each chicken breast and drizzle over the sesame oil and any soy sauce left in the bowl.
7. Wrap the parchment up tightly to enclose the chicken and vegetables.
8. Put the chicken parcels in a roasting tin.
9. Bake for 30 minutes. Unwrap the parcels carefully on to warmed serving plates.
2. Cut a sheet of non stick baking parchment into four 30 cm (12 inch) squares. Lay them out, side by side, on a clean work surface.
3. Mix together the paprika, five spice powder, salt, garlic and ginger, Rub this mixture into the chicken breasts.
4. Place one chicken breast in the centre of each sheet of baking parchment.
5. Using a swivel head potato peeler peel the carrots and courgettes into thin ribbons. Place the ribbons in a large bowl, followed by the spring onions and soy sauce and mix well.
6. Pile equal amounts of the vegetable ribbons over each chicken breast and drizzle over the sesame oil and any soy sauce left in the bowl.
7. Wrap the parchment up tightly to enclose the chicken and vegetables.
8. Put the chicken parcels in a roasting tin.
9. Bake for 30 minutes. Unwrap the parcels carefully on to warmed serving plates.
serving amount
serves 4.
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