Servings: 4 / Prep time: 15 mins / Cook time: 25 mins
Ingredients
- 8 tbsp Mölli Acapulco marinade
- 1 1/2 lbs boneless chicken, divided in 4 portions
- 3 cups packed, chopped chard leaves (stems removed)
- 2 cups cauliflower florets
- 1 large zucchini or calabacita squash, cut i n 1/2″ dices
- 1 cup diced nopal cactus
- 1 cup peas (fresh or frozen)
- 2 tsp cooking oil
- 4 parchment paper squares, about 15″ x 15″
- Kitchen twine to close packets
- Salt to taste
Directions
- Place chard, cauliflower, zucchini, cactus, peas and 4 tbsp Mölli Acapulco marinade in a bowl. Season with salt to taste and toss thoroughly.
- Season chicken with salt. Heat oil in a skillet over medium-high heat. Working in batches, brown chicken on all sides, about 2 minutes per side. Set aside.
- Place about 1 cup of vegetables, 1 chicken portion, and 1 tbsp Mölli Acapulco marinade in the middle of each parchment paper piece. Bring up the edges of the paper to form a pouch and tie closed tightly with kitchen twine. Repeat until you have 4 pouches.
- Place pouches in the steamer and cover tightly. Steam for 20 minutes, or until chicken is fully cooked and peas are tender. Serve steamed chicken packets immediately, placing a pouch on each plate. Provecho!
TIP: Make it a vegan packet by substituting chicken with 1 cup of cooked beans.
