Chicken Packets with Spinach and Peppers {Guest Post}
Recipe type: Main
Serves: 6 servings
  • 6 single boneless skinless chicken breasts OR 12 boneless skinless thighs
  • ⅓ cup olive oil
  • 2 tsp lemon zest
  • ⅓ cup lemon juice
(preferably fresh)
  • 4 cloves garlic, minced
(about 2 tsp)
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 2 Tbsp chopped fresh
parsley or dill
  • 1 red bell pepper,
halved and thinly sliced
  • 1 yellow bell pepper,
halved and thinly sliced
  • 1 orange bell pepper,
halved and thinly sliced
  • 6 cups baby spinach,
lightly packed
  1. Cut six pieces of parchment paper large enough to enclose chicken and vegetables.
  2. In a large bowl, whisk together olive oil, lemon zest, lemon juice, garlic, salt, pepper, and parsley. Add chicken and peppers. Mix well. Marinate at room temperature for 20-30 minutes.
  3. Preheat oven to 400°F.
  4. Place 1 cup spinach on each piece of parchment. Top with a chicken breast or 2 thighs, marinade, and an assortment of bell peppers.
  5. Fold parchment over chicken and vegetables. Seal by crimping edges closed with your fingers. Arrange packets in a single layer on a rimmed baking sheet.
  6. Bake for 25-30 minutes.
  7. Place parchment packets on individual dinner plates. Carefully open them at the table, being careful not to burn yourself with the steam.
Recipe by Overtime Cook at