Barbecue 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.
Servings 4 packets
Ingredients
- 4 fresh boneless, skinless chicken breasts
- 3 sweet potatoes, peeled, cut lengthwise into ¼ inch slices
- 1 medium yellow or red onion, cut into ½ inch wide strips
- 2 bell peppers, any color, cut into ½ inch wide strips
- 1 cup BBQ Sauce, your favorite brand/flavor divided
- 4 15x20 sheets of parchment paper (approx size)
Seasonings: Olive Oil, Salt, Pepper, Garlic Powder, Onion Powder, Smoked Paprika, Dried Basil (optional - Red Pepper Flakes)
Instructions
- Preheat the oven to 400 degrees.
Packet Assembly:
- Lay 4-5 sweet potato slices, slightly overlapping. Drizzle with olive oil and sprinkle with salt and pepper.
2. Top the sweet potatoes with the chicken breast. Generously season each chicken breast with garlic powder, onion powder, dried basil, smoked paprika, salt, and pepper (optional- red pepper flakes). 3. Top each chicken breast with about ¼ cup of BBQ Sauce.4. Finish the packet by dividing the onions and pepper evenly between the packets, laying them directly on top of the bbq sauce.5. 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.6. Place 2 parchment packets per sheet pan and place in the preheated oven for 25 minutes.
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!