BBQ Chicken in Parchment with Sweet Potatoes & Peppers
A dinner that can be prepped and cooked in just over 30 minutes! The chicken comes out juicy and tender and the peppers and sweet potatoes are perfectly cooked. The barbecue sauce melts over the packet and becomes a vinegary sweet sauce.
Cut 4 large pieces of parchment 15x20 each. Fold in half so they are 15x10 each.
One Packet Assembly:
Lay 4-5 sweet potato slices, slightly overlapping on a parchment paper. Drizzle with olive oil and sprinkle with salt and pepper.
3 sweet potatoes, peeled
Top the sweet potatoes with a chicken breast. Generously season each chicken breast with garlic powder, onion powder, dried basil, smoked paprika, salt, and pepper (optional- red pepper flakes).
4 fresh boneless, skinless chicken breasts
Top each chicken breast with about ¼ cup of BBQ Sauce.
1 cup BBQ Sauce, your favorite brand/flavor
Finish the packet by dividing the onions and pepper evenly between the packets, laying them directly on top of the bbq sauce.
1 medium yellow or red onion, 2 bell peppers,
Close the parchment packet up by folding in the edges, one small fold at a time all the way around until it is completely enclosed. See the photo for the finished, enclosed packet.
Place 2 parchment packets per sheet pan and place in the preheated oven for 25-30 minutes.
Make sure the chicken has reached 165℉ internal temp.
Serving
To serve cut the packet open, careful of the hot steam, and place the packet on plate with a fork and knife. If you do not like the idea of eating out of a packet you can slide everything out of the packet onto a plate. Just make sure to get all the delicious sauce!