PREP: 20 MINUTES | COOK: 30 MINUTES | MAKES: 4 SERVINGS
2 shallots, thinly sliced
1 sweet potato, peeled, halved, and thinly sliced into half-moons
1 cup green beans, trimmed and cut into 1-inch pieces
1 (15-ounce) can butter beans, drained and rinsed
½ cup natural barbecue sauce (no added sugar)
4 boneless, skinless chicken breasts, sliced lengthwise into thin cutlets
Sea salt and black pepper, to taste
2 tablespoons minced fresh chives
1.Preheat the oven to 400 degrees F.
2.In a large bowl, toss together the shallots, sweet potato, green beans, and butter beans with half of the barbecue sauce. Rub the remaining sauce over the chicken breasts.
3.Cut four 16 × 12-inch pieces of parchment paper and fold each in half. Open the parchment paper and arrange one-quarter of the sweet potato and green beans and a chicken breast in the center of the top half of each parchment. Generously season with salt and pepper. Sprinkle the chives on top.
4.Fold the bottom half of the parchment paper over the chicken and veggies. Start folding and crimping the parchment paper ends together from one end all the way around to the other end, creating a sealed envelope. Fold the end under the packet. The packet should be fully encased, with no breaks in the parchment paper for steam to escape. Place the packets on a baking sheet.
5.Bake the chicken and veggie packets for 30 minutes and remove from the oven. Serve the packets on plates, tearing them open just before serving.
Quick Tip: Be sure to slice the sweet potato very thin, as you want it to be tender at the end of the 30-minute baking time. This is also why the recipe calls for thinly sliced chicken breast: you want to be sure that the meat is cooked through.
NUTRITION
Calories: 268
Fat: 4 g
Carbohydrates: 22 g
Sodium: 625 mg
Fiber: 5 g
Protein: 35 g
Sugar: 3 g
