Chicken and vegetables baked in parchment with potatoes

Ingredients

For 1 serving

• Chicken breast150 g
• Zucchini120 g
• Carrots80 g
• Cherry tomatoes80 g
• Potatoes150 g
• Thymeto taste
• Lemon zest2 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: May – September

Method

1. Preheat a conventional oven to 200 °C.
2. Wash the courgettes and carrots; trim the courgettes, peel the carrots and potatoes and cut everything into thin sticks, about 5 mm, so they cook in the same time as the chicken. Wash and halve the cherry tomatoes.
3. Cut the chicken breast into two slices about 2 cm thick and season with salt and black pepper.
4. Lay a large sheet of baking paper on a baking tray, pile the vegetables in the middle, place the chicken on top and finish with the tomatoes, thyme, grated lemon zest, oil and a pinch of salt.
5. Close the parcel by folding and rolling the edges tightly so the steam stays inside, and bake for 30 minutes, until the parcel is puffed, the vegetables are tender and the chicken is white and juicy in the centre.
6. Open the parcel just before serving, watching out for the hot steam, and serve with its juices.