This yummy dish has an oriental twist – use quorn chicken pieces for a veggie alternative!
4 People
15 minutes
40 minutes
Equipment
- Greaseproof paper
- Chopping board
- Sharp knife
- Baking sheet
Ingredients
- 4 skinless, boneless chicken breasts
- 4 spring onions, trimmed and sliced
- 1 carrot, cut into matchstick strips
- 1 courgettes, cut into matchstick strips
- 1 teaspoon Chinese five-spice powder
- Pinch ground ginger
- 2 teaspoons light soy sauce
- Ground black pepper
Simple steps
- Preheat the oven to 190C/170C Fan/Gas Mark 5
- Cut 4 pieces of greaseproof paper measuring approximately 30cm square
- Put each chicken breast on a separate square of paper
- Mix the vegetables together with the soy sauce, five spice, ginger and black pepper
- Split the vegetable mix across the four chicken breasts
- Fold up the paper to completely cover the filling and place on baking tray
- Bake for 35-40 minutes
- Check the chicken is cooked through
Serve with noodles or rice
Nutrition
- calories: 143
- protein: 29g
- fat: 2g
- saturated fat: 0.4g
- carbohydrates: 3.9g
- sugars: 4g
- salt: 79mg
- dietary fibre: 1g
Allergen information
- Soya
- Wheat
- Gluten
