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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chicken across into 1/2-inch slices. Combine oil, oregano, thyme, lemon peel and juice, salt and pepper in a medium bowl. Add chicken and toss to thoroughly coat. | 2. Combine asparagus, pea pods, artichoke hearts, tomatoes and parsley in a large bowl and set aside. | 3. Tear 4 20x2 inch pieces of parchment, fold in half crosswise, crease, open up again, and arrange 1/4 vegetable mixture on paper. Top with 1/4 of chicken and 1/4 of the green onions. Now make into a little package by folding the parchment over so the corners match up and crimping and folding the edges over. Twist corners to secure. Repeat 3 more times so you have 4 packets. | 4. Place 2 packets on a baking sheet and bake at 400 degrees for 20 minutes or until chicken is done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	1	lb	boneless skinless	151.3	0.0	33.66	0.85
extra virgin olive oil	2	tablespoons		151.3	0.0	33.66	0.85
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
lemon peel	1	teaspoon	shredded	0.94	0.32	0.03	0.006
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
kosher salt	1/2	teaspoon		151.3	0.0	33.66	0.85
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
asparagus	10	ounces	trimmed cut	56.699	10.9996	6.2369	0.3402
pea pod	6	ounces	trimmed	151.3	0.0	33.66	0.85
artichoke heart	1	cup	canned drained quartered	151.3	0.0	33.66	0.85
cherry tomato	1	cup		151.3	0.0	33.66	0.85
flat leaf parsley	2	tablespoons	chopped	151.3	0.0	33.66	0.85
parchment paper				151.3	0.0	33.66	0.85
green onion	1/2	cup	sliced	9.585	2.0377	0.3444	0.1668

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.