Thai Chicken and Vegetables in Parchment Packets
4 boneless skinless chicken breasts
1 TBSP + 1 tsp of C&C Bangkok Spice Blend
4 cups of green beans, cleaned, trimmed and cut in half
2 cups cherry tomatoes, halved
3 TBSP of olive oil
3 cloves of garlic, minced
Salt and pepper to taste
1/2 small red onion, thinly sliced
large pinch of salt
1 lime, zested and juiced (kept separate)
Preheat the oven to 400 degrees F.
Lightly pound the chicken breasts so they are uniform in thickness. Sprinkle both sides C&C Bangkok Spice Blend.
In a bowl combine the green beans, tomatoes, olive oil, garlic, lime zest, with some salt and pepper. Toss to combine.
In a smaller bowl, combine sliced red onion, a large pinch of salt, and lime juice. Allow to sit 5-10 minutes then add to the green bean mixture and toss to combine.
Cut four 12-by-16-inch pieces of parchment paper. Arrange one-quarter of the bean mixture in the center of each parchment, make sure to include 1/4 of the juices from the bottom of the bowl. Top with a chicken breast. Meet the short ends at the middle and fold over. Fold in the ends to make parchment packets. Repeat for the remaining beans, pieces of chicken and parchment paper.
Roast the chicken 25 to 30 minutes until an internal temperature of 165 is reached and remove from the oven.
Serve the chicken packets on plates, then open the parcels carefully and slide the contents out. Discard the paper before eating.