Chicken Packets with Spinach and Peppers are an easy-to-make, family-friendly recipe that’s healthy too!
Over the next couple of months, as I race to finish my cookbook and get it out to you, you’ll be seeing a couple more guest posts than usual, as my foodie friends step in to share recipes with you while I’m busy! Today’s post is from Daniella Silver. You probably don’t know her name, but you’re about to. Daniella’s new cookbook The Silver Platter, is due for release on May 6th. Here’s the story behind the story: Daniella and I first met two years ago through Norene Gilletz, who has partnered with her on this cookbook. When Norene told me that Daniella was working on her first book, I never dreamed that two years later, we would be publishing our books back-to-back with the same publisher (ArtScroll)! Anyway, here’s Daniella, with a bonus recipe (not in her book!) exclusive for you guys!
Hello Overtime Cook readers! My name is Daniella Silver, and I am a cook and an upcoming cookbook author, but most importantly, I’m a busy mom to three little girls.
Being a mom is a challenge. I’m up during the night with them, busy driving them to school and programs during the day, and I’m always on call to be there for them, comfort them, and take care of them. But no matter how busy my days can be, I have to make supper for my family every night. Over the years, I’ve learned to adjust my cooking style to create recipes that are quick and easy to prepare, pleasing to both the kids and the adults, and made with wholesome ingredients that I feel good about feeding to my family.
When it comes to cooking, my motto is: simple yet spectacular.
From the simple aspect: my dishes are pantry friendly, and use a lot of fresh vegetables. You won’t find any recipes in my cookbook with an ingredient that you are not familiar with. As far as the spectacular aspect: yes, you can spend hours in your kitchen to prepare a gourmet dinner or Shabbat meal but you can create that same elegance by using some easy presentation techniques, which I share in my new book.
My dishes are simple to with spectacular presentation. My first cookbook, The Silver Platter, is due out in a few weeks, and I am so excited to share these dishes with you.
Basically I’m like all of you…. Just trying to create yummy meals that make everyone happy.
- 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
- Cut six pieces of parchment paper large enough to enclose chicken and vegetables.
- 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.
- Preheat oven to 400°F.
- Place 1 cup spinach on each piece of parchment. Top with a chicken breast or 2 thighs, marinade, and an assortment of bell peppers.
- 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.
- Bake for 25-30 minutes.
- Place parchment packets on individual dinner plates. Carefully open them at the table, being careful not to burn yourself with the steam.
[One of the cool things about Daniella’s cookbook is that every page has tips, techniques and advice from Norene Gilletz, the famed kosher cookbook author. Here are her notes for this recipe. -M]
-Variation: Instead of lemon juice and zest, use lime or orange. Instead of bell peppers, substitute 2-3 cups diced zucchini, asparagus tips, and/or sliced mushrooms. Sprinkle with chopped thyme or rosemary leaves for a flavor boost.
-Leftovers? Slice chicken across the grain. Use it to top a salad, or as a sandwich filling on bread or rolls (regular or gluten-free).
Stay tuned for a full review of Daniella’s cookbook, but in the meantime – preorder your copy. You’re going to love it! Don’t forget Amazon’s preorder price guarantee: If the price goes down before the book comes out, you get the lowest price!
If you liked this recipe, you’ll also love:
Spinach Stuffed Roasted Chicken
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Thanks for stopping by folks! Thanks to Daniella for sharing this recipe – I am so excited for her cookbook – I know you guys will love it! -Miriam
Disclosure: This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.
Do you think these could be cooked, removed from the parchment and frozen in small containers?
I am only one person, i like to cook and freeze so I always have something wonderful