Chicken And Spring Vegetable Parcels With Lemon And Herb Butter

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 ounces butter
• 1 lemon, grated zest and juice
• 2 tablespoons mint, freshly chopped
• 2 tablespoons parsley, freshly chopped
• 16 baby carrots
• 12 asparagus
• 8 zucchini, quartered, lengthways
• 16 tiny new potatoes, halved
• 4 boneless skinless chicken breasts

Recipe

• 1 in a small bowl, mix together the butter, grated lemon zest and herbs. preheat the oven to 400ºf.
• 2 take 4 squares of foil and divide the vegetables between them, place a piece of chicken on top.
• 3 spread over some of the lemon & herb mixture, season generously with salt and freshly ground black pepper, then sprinkle over the lemon juice. fold the edges of the foil together, sealing tightly then place on a baking tray.
• 4 cook for 25-30 minutes, until the vegetables are tender and chicken cooked through.