Lunch / Dinner
Spring Vegetables with Pesto Chicken
Thanks to en papillote, we’re seeing pesto chicken in a whole new light—and you will, too! This French technique of cooking seals in moisture, thus maximizing flavor by allowing the pesto to deliciously permeate spring vegetables and chicken.
Ingredients
PRO TIP
Make sure to purchase hearty stalks of asparagus so they won’t overcook and become wilted and soggy. Additionally, drain some of the oil from top of the pesto and then stir; this will ensure your food isn’t too oily.
Instructions
Preheat oven to 400°.
Cut 4 sheets of parchment paper into 15-inch squares. Fold each square in half, creating a triangle; unfold parchment.
Divide potatoes among parchment squares, placing on left side next to fold. Sprinkle with ½ teaspoon salt. On each packet, layer asparagus, bok choy, radishes, and chicken. Sprinkle remaining ½ teaspoon salt onto chicken. Drizzle each packet with 2 tablespoons pesto. Fold parchment over mixture, and tightly fold up edges to completely seal. Place packets on a rimmed baking sheet.
Bake until parchment is lightly browned and puffed, about 15 minutes. Let stand for 10 minutes. Cut an “X” in top of each packet, letting steam escape, and gently pull back paper.
Serve with pesto and lemon wedges.
Garnish with basil and pepper, if desired.