Chicken Breast Cooked with Vegetables Wrapped in Foil

Ingredients

• 250 g green asparagus
• 1 Carrot
• 2 Tomatoes
• 2 chicken breast fillets
• 1 tsp Olive oil
• Salt
• Pepper (freshly ground)
• 150 g yogurt
• 3 tbsp finely chopped parsley
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Wash the asparagus, peel the lower third and trim the ends. Cut the asparagus into pieces about 5 cm long. Peel the carrot and slice it into thin sticks. Wash the tomatoes and cut them into slices. Slice the chicken breast.

2. 2.

   Thinly coat two sheets of aluminum foil (about 25 x 25 cm) with oil. Place the tomato slices in the center of each sheet. Distribute the asparagus pieces and carrot sticks over the tomatoes, seasoning everything with salt and pepper.

3. 3.

   Season the chicken with salt and pepper and place it on top of the vegetables. Fold the foil tightly into sealed packets so that no liquid or steam can escape. Place the packets on a baking tray and bake in a preheated oven at 200°C (medium) for about 20 minutes.

4. 4.

   Whisk the yogurt with parsley, then season with lemon juice, salt and pepper.

5. 5.

   Serve the chicken packets with the dip.