Chutney Chicken and Vegetable Parcels


Chutney Chicken and Vegetable Parcels


Chutney Chicken and Vegetable Parcels

Today’s recipe for Chutney Chicken and Vegetable Parcels is one of the easiest and healthiest recipes I have made recently, and it was discovered when I was perusing the site of my assigned Secret Recipe Club chef for Group D’s first reveal of 2016. The Secret Recipe Club is a monthly cooking and sharing group that I have been a member of since 2011, and it’s one of my favourite challenges…….basically, each month, one member is assigned to another member from their group secretly (hence the name). That person selects a recipe (or more) to make, photograph, for a recipe blog post. Everyone in the group posts on the same Monday together and gets to see who had their blog and what recipe(s) they chose. It’s a fun experience and it’s a great way to get new followers, too. There are always new blogs to discover and the club has plenty to offer, as I have found out over the last few years.


Chicken and Chutney Parcels

The recipe I am sharing today comes from Our Good Life which is written by Terri and was one of several recipes I had my eye on; other delectable dishes that I saved, to make another time, were Baked Eggs and Candied Bacon, Frisee Salad, Tomato, Shrimp and Bleu Cheese Pizza and Sweet Potato Waffles; but it was her recipe for BBQ Chicken Packets that I decided to make in the end, based on my New Year diet plan and what I had available. I had to substitute a couple of the ingredients, I had no BBBQ sauce handy and my husband is not a lover of rosemary, so I omitted the rosemary and used chutney instead of the sauce. And, as it is the middle of winter here in Europe, I had to oven bake these chicken parcels, instead of barbecuing them, but as you can see from the photos, they turned out just great and the flavours with the chutney was sublime.


Chicken and Chutney Parcels

Terri’s site is a fabulous place to go to if you have time, as well as her recipes, you can read all about her life, her dogs, what’s she’s currently reading and she also hosts a Friday blog-hop party every week too, with six other bloggers. Terri is a retired head teacher, who can’t keep her feet still, she says! Her and her husband started building their house in New Town, St. Charles, Missouri in 2013 and you can see the whole construction story here: New Urbanism.  It was a pleasure to visit Terri in Missouri and sit for a while on her “virtual porch”, so pop over there to see her, and tell her I sent you! My slightly adapted recipe for Chutney Chicken and Vegetable Parcels based on Terri’s BBQ Chicken Packets is shared below, and don’t forget, when the weather improves, you can also cook these on the barbecue too. See you soon with more tales from Canada as well as some new recipes too, Karen 

Nutritional Note: The parcels are 5 Smart Points on the Weight Watchers diet and 180 calories on the 5:2 Diet for fast days.


SRC


Chicken and Chutney Parcels

Chutney Chicken and Vegetable Parcels

Easy to make and low in calories, these Chicken and Chutney Parcels also have 2 of your 5 a day in them and make a tasty and filling lunch or supper dish. (This recipe is adapted from a recipe on Our Good Life by Terri) You can also cook these parcels on the BBQ in the summer – with direct heat, you need just 20 minutes for them to cook this way.

Ingredients

  • 2 medium potatoes, washed but with skin on (sliced very thinly)
  • 2 fire-roasted red peppers from a jar (cut into strips)
  • 1 onion, peeled and thinly sliced
  • 4 medium carrots, peeled (cut into batons)
  • 2 chicken breasts, skinless and boneless (sliced into thin strips)
  • salt and pepper to taste
  • 2 heaped tablespoons chutney (or BBQ sauce)
  • 6 sprays of Frylight low-fat oil spray
  • 2 sheets of tinfoil

Note

Easy to make and low in calories, these Chicken and Chutney Parcels also have 2 of your 5 a day in them and make a tasty and filling lunch or supper dish. (This recipe is adapted from a recipe on Our Good Life by Terri) You can also cook these parcels on the BBQ in the summer – with direct heat, you need just 20 minutes for them to cook this way.

Directions

Step 1 Pre-heat oven to 200C/400f/gas mark 6. Spray the tinfoil sheets with the Frylight low-fat oil.
Step 2 Place the sliced potatoes in the middle of the tinfoil, followed by the red peppers, onions, carrots and the strips of chicken.
Step 3 Season to taste with salt and pepper, then spoon the chutney (or BBQ sauce) over the top of the chicken and vegetables.
Step 4 Bring up the sides of the tinfoil and seal to make a parcel, making sure that the chicken doesn’t touch the foil – you want room inside of the parcels for the air to circulate and the food to cook in the steam.
Step 5 Place the parcels on a baking tray and bake in the pre-heated oven for 30 to 40 minutes, or until the chicken is cooked and the vegetables are soft.
Step 6 Open the parcels being careful not to be burnt by the escaping steam, and slide the chicken and vegetables onto warm plates. Serve with steamed broccoli or seasonal greens of your choice.
Step 7 The parcels are 5 Smart Points on the Weight Watchers diet and 180 calories on the 5:2 Diet for fast days.


Chutney Chicken Parcels


Chutney Chicken Parcels




Chutney Chicken Parcels

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