Spicy Chicken Parcels

serves 2


  • marinade
  • 1 tbsp olive oil
  • 1 tsp sesame oil
  • 1 tbsp lemon juice
  • 1 tsp ginger juice (squeeze from grated ginger)
  • 1 garlic clove, crushed
  • 1/2 tsp Chinese five spice powder
  • 1/8-1/4 tsp chilli powder
  • salt and pepper

  • 2 chicken breasts, halved lengthwise
  • 1/2 red or yellow pepper, finely sliced
  • 1/2 courgette, thinly sliced
  • 4 mushrooms, sliced
  • 1/2 small red onion, very thinly sliced
  • chopped coriander or parsley to garnish (optional)

These chicken and vegetable parcels are ideal served with a grain such as rice, buckwheat or quinoa to mop up the juices but they are also good with sweet potato wedges or baked potatoes and/or a salad.

1 Whisk together the marinade ingredients in a bowl and add the chicken breast pieces. Toss to coat with the marinade then leave to stand for 1-2 hours (longer is fine)

2 Pre-heat the oven to 200°c (180°c fan) gas mark 6. Cut two pieces of baking parchment about 30cms (12ins) square

3 Remove the chicken from the marinade and place in the centre of the two pieces of parchment. Toss the mushrooms in any remaining marinade and divide these and the rest of the vegetables between the two parcels.

4 Fold over the ends of the parchment to form a seal then scrunch up the ends like a sweet wrapper. Place the parcels on a baking tray and bake in the centre of the oven for 25-30 minutes or until the chicken is cooked through.