Cover potatoes in lightly salted water and bring to a boil. Reduce heat to a simmer and cook about 3 mins or until tender-crisp; drain and set aside.
Heat oven to 450 degrees. Cut parchment paper into four 16" rounds. Fold each in half and then reopen. On half of each piece place 1/4 cup green beans, tomatoes, scallions, chopped herbs and potatoes. Top each with 1/4 of the chicken tenders and season with salt and pepper. Sprinkle with the olive oil and vermouth, if using. Fold the top of the parchment over and seal tightly, making a small closely spaced folds along the edge.
Place on a baking sheet and cook 13 minutes or until parchment browns. Serve each packet on a dinner plate; tear or cut them open at the table.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (495g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 265 (46%)|
|Amt Per Serving||% DV|
|Total Fat 29.4g||39 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 6g|
|Cholesterol 127.6mg||39 %|
|Sodium 157.4mg||5 %|
|Potassium 1362mg||36 %|
|Total Carbohydrate 36.4g||11 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 30.2g|
|Protein 36.7g||52 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 573
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