The Secret Recipe Club
Today’s recipe for Chutney Chicken and Vegetable Parcels is one of the easiest and healthiest recipes I have made recently, and it was discovered when I was perusing the site of my assigned Secret Recipe Club chef for Group D’s first reveal of 2016. The Secret Recipe Club is a monthly cooking and sharing group that I have been a member of since 2011, and it’s one of my favourite challenges…….basically, each month, one member is assigned to another member from their group secretly (hence the name). That person selects a recipe (or more) to make, photograph, for a recipe blog post. Everyone in the group posts on the same Monday together and gets to see who had their blog and what recipe(s) they chose. It’s a fun experience and it’s a great way to get new followers, too. There are always new blogs to discover and the club has plenty to offer, as I have found out over the last few years.
The recipe I am sharing today comes from Our Good Life which is written by Terri and was one of several recipes I had my eye on; other delectable dishes that I saved, to make another time, were Baked Eggs and Candied Bacon, Frisee Salad, Tomato, Shrimp and Bleu Cheese Pizza and Sweet Potato Waffles; but it was her recipe for BBQ Chicken Packets that I decided to make in the end, based on my New Year diet plan and what I had available. I had to substitute a couple of the ingredients, I had no BBBQ sauce handy and my husband is not a lover of rosemary, so I omitted the rosemary and used chutney instead of the sauce. And, as it is the middle of winter here in Europe, I had to oven bake these chicken parcels, instead of barbecuing them, but as you can see from the photos, they turned out just great and the flavours with the chutney was sublime.
Terri’s site is a fabulous place to go to if you have time, as well as her recipes, you can read all about her life, her dogs, what’s she’s currently reading and she also hosts a Friday blog-hop party every week too, with six other bloggers. Terri is a retired head teacher, who can’t keep her feet still, she says! Her and her husband started building their house in New Town, St. Charles, Missouri in 2013 and you can see the whole construction story here: New Urbanism. It was a pleasure to visit Terri in Missouri and sit for a while on her “virtual porch”, so pop over there to see her, and tell her I sent you! My slightly adapted recipe for Chutney Chicken and Vegetable Parcels based on Terri’s BBQ Chicken Packets is shared below, and don’t forget, when the weather improves, you can also cook these on the barbecue too. See you soon with more tales from Canada as well as some new recipes too, Karen
Nutritional Note: The parcels are 5 Smart Points on the Weight Watchers diet and 180 calories on the 5:2 Diet for fast days.
Chutney Chicken and Vegetable Parcels
Print recipe
| Serves | 2 |
| Prep time | 10 minutes |
| Cook time | 40 minutes |
| Total time | 50 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Barbecue |
| Region | American |
| By author | Karen Burns-Booth |
Ingredients
- 2 medium potatoes, washed but with skin on (sliced very thinly)
- 2 fire-roasted red peppers from a jar (cut into strips)
- 1 onion, peeled and thinly sliced
- 4 medium carrots, peeled (cut into batons)
- 2 chicken breasts, skinless and boneless (sliced into thin strips)
- salt and pepper to taste
- 2 heaped tablespoons chutney (or BBQ sauce)
- 6 sprays of Frylight low-fat oil spray
- 2 sheets of tinfoil
Note
Easy to make and low in calories, these Chicken and Chutney Parcels also have 2 of your 5 a day in them and make a tasty and filling lunch or supper dish. (This recipe is adapted from a recipe on Our Good Life by Terri) You can also cook these parcels on the BBQ in the summer - with direct heat, you need just 20 minutes for them to cook this way.
Directions
| Step 1 | Pre-heat oven to 200C/400f/gas mark 6. Spray the tinfoil sheets with the Frylight low-fat oil. |
| Step 2 | Place the sliced potatoes in the middle of the tinfoil, followed by the red peppers, onions, carrots and the strips of chicken. |
| Step 3 | Season to taste with salt and pepper, then spoon the chutney (or BBQ sauce) over the top of the chicken and vegetables. |
| Step 4 | Bring up the sides of the tinfoil and seal to make a parcel, making sure that the chicken doesn't touch the foil - you want room inside of the parcels for the air to circulate and the food to cook in the steam. |
| Step 5 | Place the parcels on a baking tray and bake in the pre-heated oven for 30 to 40 minutes, or until the chicken is cooked and the vegetables are soft. |
| Step 6 | Open the parcels being careful not to be burnt by the escaping steam, and slide the chicken and vegetables onto warm plates. Serve with steamed broccoli or seasonal greens of your choice. |
| Step 7 | The parcels are 5 Smart Points on the Weight Watchers diet and 180 calories on the 5:2 Diet for fast days. |
Emily @ Life on Food says
This supper looks so good. I love cooking in little foil packages. No mess or clean up. Happy Reveal Day!
Karen says
Exactly Emily – just the plates to wash! Karen
Christine says
Yum! These look like an amazing dinner! Made ahead, they would be perfect as a campfire dinner! Great SRC pick!
Karen says
That’s a GREAT idea Christine! I may do that this summer! Karen
Wendy, A Day in the Life on the Farm says
Wonderful idea to substitute the chutney for the bbq sauce. They certainly look delicious Karen.
Karen says
Thanks Wendy – the recipe was already fab and I think the chutney was a good sub too!
Nicole says
Such a great idea! I best these would be good for camping too.
Karen says
I am now thinking about these next time I go camping Nicole!
Erin @ The Spiffy Cookie says
Tasty and it’s cooked in a foil packet? Must try.
Karen says
Exactly Erin – FOOLPROOF recipe eh? We loved these!
Terri Oliver Steffes says
Karen, what a delightful post! Thank you for all the kind compliments. I love your take on the foil packets. We love them! I’ll have to give YOURS a try!
Karen says
You are VERY welcome Terri – thanks for such a FAB recipe and one that we all loved here! I didn’t change very much, just the chutney and cooking method, so this recipe is still very much yours! Karen
Karen @ Karen's Kitchen Stories says
What a great looking and easy dinner! I love how you described hanging out with Terri in Missouri =)
Karen says
Hahahaha! I did feel like I was hanging out with her! Thanks Karen xx
Susan @ My Wholefood Family says
Easy, tasty and no clean up required. I’m in! Great pick 🙂
Karen says
Yes to all of those Susan and now you can see why I picked the recipe!
Dom says
so healthy, sweet and tasty!!
Karen says
All of those things and this is a recipe I can adapt for veggie and fishy meals too Dom!
SAllyBR says
What a great recipe, Karen! I think cooking “en papillote” is a ton of fun, and I definitely do not do it enough…
it is practical, but at the same time elegant!
loved this post….
hope you had a great Reveal Monday!
Karen Burns-Booth says
Thanks Sally – I missed you this month – went to see what you made! I also love en papillote too – so easy with a minimum of fuss! Karen
Charlie @ The Kitchen Shed says
This looks insanely delicious! My husband will love it!
Karen Burns-Booth says
Thanks Charlie – I am planning sweet and sour salmon parcels now! Karen
Tara says
Yum! Looks like the perfect dinner. Great pick!
Karen Burns-Booth says
Thanks Tara – we loved these parcels!
Julie O'Sullivan says
Hi Karen
I have tried to print out a couple of your recipes but your photo gets in the way of being able to choose printing without photo!
Julie
Karen Burns-Booth says
Hi Julie,
I have just tried myself and it works fine for me – can you be more specific please?
Thanks – then I can send the problem to the software company!
Karen
Jan Peel says
Hi Karen,
I’ve tried printing too and the print option goes behind the photograph, so I can print with picture but cannot click on text only. Hope that makes sense.
Karen Burns-Booth says
I am so sorry – this is to do with the software plug-in and is beyond my control – but, I will ask the software designers how to get around this; can you see of it is the same for other recipes? As, I have just printed a recipe with no photo, and with no problems! Karen
Jan Peel says
Hi Karen, I have tried with a couple of other recipes and had the same problem. I’m wondering if it is the monitor I’m using at home, rather old and small. I shall try again at work where I’ve just had a new computer and let you know.
Karen Burns-Booth says
Fab, thanks! Do let me know! K
Ang says
What flavour chutney did you use i.e. mango or ???
Karen Burns-Booth says
It was home-made chutney, a mixture of tomato and apple Ang!
Jan Peel says
Thank you so much for the 5:2 recipes. I’m really looking forward to trying this tonight, although will be using pheasant breasts as we have an abundance at the moment!
Karen Burns-Booth says
That sounds amazing, with pheasant breasts – let me know how it turns out!
Jan Peel says
The parcels were delicious. I used Pink Fir Apple potatoes as we grew them last year and we had broad beans and runner beans in the freezer also from last year. Thank you, another meal for a fast day and although my husband doesn’t need to loose weight (sigh) he thoroughly enjoys them too, which is a bonus.
Karen Burns-Booth says
GREAT! Thanks for letting me know Jan!