Chicken en papillote with vegetables from Foodtropia

After so much roscón, juicy sauces, exuberant and sweet garnishes of all styles; our body needs a gastronomic breather. We have enjoyed it a lot, but now we dream of lightening the menu to compensate for the Christmas excesses. For this, it is not necessary to give up enjoyment. There are healthy recipes with very few calories, ideal to continue eating divinely. Paola Freire, chef for Le Cordon Bleu and creator of the successful Instagram account Foodtropiahave an exquisite recipe for chicken en papillote with vegetables. It is wonderful to organize a very light dinner with friends or enjoy in the weekly menu. The best? He has shared with us the step-by-step video so that we do not miss a single detail of the recipe.

As Foodtropia assures, following the papillote technique we practically do not stain anything. Also, It is a very light cooking in the oven, so we save having to be on top of the recipe for a long time. This recipe can also be made with some fish, salmon en papillote is a classic, but a fantastic, very light and different option is to put it into practice with a chicken breast.

Paola Freire’s trick to make chicken en papillote especially tasty is to cook the vegetables in a pan first. This way they are tastier and we prevent them from being dry. By sautéing them in oil, we also shorten the cooking time in the oven and get more flavor.

Ingredients

Half an organic chicken breast, half an onion, half a yellow pepper, half a zucchini, 1 orange, 1 tablespoon of honey, 1 dessert spoon of old-fashioned mustard, 1 handful of sliced ​​almonds, rosemary to taste, salt and pepper

Elaboration

• Cut the onion, yellow pepper and zucchini into strips and batons.

• Sauté the onion. With high heat add the zucchini and yellow pepper so that they brown quickly. Add a little salt and pepper.

• In a bowl, mix the juice of half an orange, honey, mustard and rosemary. Test and rectify if necessary.

• Season the breast with salt and pepper and cover it with the help of a brush using the prepared orange, honey, mustard and rosemary dressing. Reserve a little of that sauce to reduce it in a saucepan and serve it in a bowl with the accompanying.

• Cut a piece of parchment paper in the shape of a circle. Put the vegetables in one half of the circle and the chicken breast on top. Finish with three orange slices on top. Close the baking paper well, as if it were a large pasty.

• Place the package on a baking tray and put it in the oven at 180ºC for 15 to 20 minutes, depending on the size of the breast.

• Once out of the oven, place the package on a plate. It is not necessary to remove the paper because it also looks beautiful. Open the package with the help of a pair of scissors and finish by adding a drizzle of the dressing on top to make it tender.