Mexican Style Papillotes
Elevate your dinner routine with these vibrant and flavorful Mexican Style Papillotes! This healthful recipe features tender, marinated chicken breasts paired with a medley of colorful vegetables—red and yellow bell peppers, zucchini, and red onion—all wrapped in parchment paper and roasted to perfection. Each parchment packet locks in fragrant spices like chili powder, smoked paprika, and cumin, while a splash of lime juice adds a refreshing citrusy kick. Not only is this dish visually stunning, but it’s also quick and mess-free, ready in under an hour with minimal cleanup. Serve these aromatic papillotes straight from the oven with warm corn tortillas for a festive, DIY-style Mexican meal that’s as fun to eat as it is delicious. Perfect for family dinners or casual entertaining, this recipe showcases the ease of healthy cooking without compromising bold flavors.
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Recipe Information
Ingredients
- 4 pieces boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium red onion
- 1 medium zucchini
- 2 tablespoons chopped cilantro
- 8 pieces corn tortillas
- 4 pieces parchment paper sheets
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, lime juice, salt, and black pepper.
Place the chicken breasts in a shallow dish and pour the marinade over them. Coat all sides and let them marinate for 10-15 minutes.
Meanwhile, slice the red bell pepper, yellow bell pepper, red onion, and zucchini into thin strips.
Cut 4 sheets of parchment paper, each approximately 15x20 inches. Fold each sheet in half to create a crease, then open the parchment sheets flat.
Place one chicken breast in the center of one half of a parchment sheet. Add a generous portion of the sliced vegetables on top of the chicken.
Sprinkle chopped cilantro over the vegetables for added flavor.
Fold the other half of the parchment over the chicken and veggies. Starting at one side, fold and crimp the edges tightly to seal the packet. Repeat for the remaining chicken and vegetables.
Transfer the papillotes to a baking sheet and bake for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender.
Carefully open the papillotes to release steam, then serve immediately with warm corn tortillas on the side.
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 589 mg | 26% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.0 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 694 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
