Categories: Eating Clean
Ingredients
- • 4 sections of parchment paper cut into 12” x 16” pieces
- • 2 cups / 480 ml arugula leaves, torn
- • 4 x 4 oz skinless, boneless chicken breast halves
- • 2 tsp / 10 ml fresh chopped sage, divided
- • 2 tsp /10 ml fresh chopped rosemary, divided
- • 1 cup /240 ml chopped plum tomatoes, divided
- • Sea salt, to taste
- • Freshly ground black pepper, divided
- • 4 tsp / 20 ml best-quality olive oil
- • 4 tsp / 20 ml kalamata olives, sliced and pitted (optional)
- • Eat-Clean Cooking Spray
Directions
-
Preheat oven to 450°F / 232ºC.
-
Fold parchment paper in half to create a crease. Unfold the paper and coat it lightly with cooking spray, leaving a two-inch border.
-
Place 1/2 cup arugula on one side of the parchment so it touches the fold but not the ungreased border.
-
Place chicken breast over arugula; sprinkle with 1/2 teaspoon sage and 1/2 teaspoon rosemary. Top with 1/4 cup chopped plum tomato.
-
Add a pinch of salt and black pepper then drizzle with ½ teaspoon of olive oil. Top with 1 teaspoon of olives if desired.
-
Fold parchment paper over the chicken and arugula and seal edges with narrow fold.
-
Repeat with the remaining parchment paper, chicken and other ingredients.
-
Place packets on baking sheets. Bake for 20 minutes or until puffy and lightly browned.
-
To serve, open packets and transfer arugula and chicken breast to plates. Pour juices over top.