2 Serves
55 Mins
Preheat your oven to 200°C.
Season the chicken with salt and pepper, then place each piece onto a large sheet of parchment paper.
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Vitamin K
30 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
24 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
41 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
549 mg / 1,250 mgPotassium
1022 mg / 4,700 mgSodium
123 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
57 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
204 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Drizzle the chicken with olive oil and top with sliced onion, minced garlic, a splash of white wine, cherry tomatoes, and fresh basil.
Fold the parchment paper tightly around the ingredients to create a sealed package and secure the edges with kitchen twine.
Place the parchment packages on a cookie sheet and bake in the oven for 35 to 40 minutes, or until a kitchen thermometer inserted into the thickest part of the chicken reads 74°C.
Carefully unwrap the parchment packages and serve immediately, garnished with additional fresh basil chiffonade.
25
g95
g20
g
Yemeni
