Moroccan-scented baked chickenReviewed by our expert panel
(at time of publication)
- baking paper and string
- 400g potatoes, thinly sliced (5mm thick)
- 4 x 150g chicken breast fillets cooking oil spray
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- ½ red onion, thinly sliced
- 1 large carrot, peeled, thinly sliced
- ⅔ cup canned chopped tomatoes
- ¼ teaspoon dried chilli flakes
1 Preheat oven to 200°C. Steam potato slices for 5 minutes or until just tender.
2 Spray chicken with oil and sprinkle with paprika and cumin. Place a large frying pan over a high heat. Brown chicken on both sides. Set aside and keep warm.
3 Cut 4 x 50cm-lengths of baking paper and place in 4 x 1-cup-capacity bowls. In the centre of each bowl place one-quarter of the potatoes, onion, carrot, chicken and tomatoes. Top each with a pinch of chilli.
4 Gather the edges of baking paper and tie with string to make 4 parcels. Place parcels on baking tray. Bake for 30 minutes (cover with foil if the paper starts to burn).
Serve parcels with steamed green vegetables.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 1g
Dietary fibre 3g
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