Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless, skinless chicken breast
  • Salt and pepper
  • 2 Tbsp olive oil
  • 2 Tbsp fresh oregano, minced
  • 2 Tbsp fresh thyme, minced
  • 2 Tbsp fresh flat-leaf parsley, minced
  • 1 lemon, zest and juice
  • 1 pinch red chili flakes
  • 1 Tbsp capers
  • 1 can (15.5 ounces) Cannellini Beans, drained and rinsed (I prefer BUSH’S®)
  • 1 can (15.5 ounces) Red Kidney Beans, drained and rinsed (I prefer BUSH’S®)
  • 10 ounces broccoli florets, chopped
  • 2 Tbsp sun-dried tomatoes in oil, julienned
  • 1 cup canned artichoke hearts, drained and quartered
  • parchment paper

Instruction

  • Preheat oven to 400 degrees F.
  • Cut chicken into ½-inch slices. Season with salt and pepper.
  • In a large bowl, combine chicken slices with the remaining ingredients and toss to completely coat chicken with olive oil, fresh herbs and vegetables.
  • Divide the chicken and vegetable mixture into 6 piles on 6 half sheets of parchment paper.
  • In the center of each sheet, place the vegetable mixture then top with 2 slices of chicken. Crimp and fold edges of the paper to form a seal.
  • Place the 6 packs on a baking sheet. Bake for 20–25 minutes. Remove from the oven and serve immediately. I like to serve them in the parchment packets.