Ginger Garlic Chicken in Parchment - Slender Kitchen

Ginger Garlic Chicken in Parchment

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(3 Old SmartPoints™) (4 PointsPlus®)

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I have always been fascinated by cooking things “en papillote” which is the French technique of cooking something in a wrapped packet. A lot of times this means fish or chicken cooked in beautifully folded parchment paper, although I am definitely still working on my folding techniques and haven’t quite mastered the beautiful fold yet.

I love this technique for healthy cooking because not only does it create an exciting surprise for your guests to open I can imagine a fun game of guess what’s for dinner tonight it also an extremely easy, no-mess, and extremely healthy way to cook. You can add almost any combination of veggies and herbs to either chicken or fish, pop in the oven, and in minutes you have a beautiful dinner that’s fun and delicious. For this version, I adapted a Martha Stewart recipe, to create an Asian style chicken en papillote. I served it with some quickly sauteed baby bok choy with garlic. This recipe has a lot of subtle, clean flavors.

Prep Time

Ginger Garlic Chicken in Parchment

Prep Time: 
Cook Time: 
Total Time: 


  • 1 lb boneless skinless chicken breasts
  • 2 U garlic cloves, minced
  • 3 tbsp fresh ginger, minced
  • 5 U scallions, sliced
  • 1/4 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 tsp honey
  • 1 tsp sesame oil
  • 1 U lime, cut into 12 thin slices

Nutritional Facts

Serving Size: 
4 oz. (190g)
Amount Per Serving
Calories 161
Calories from Fat 20
% Daily Value *
Total Fat 2g
Saturated Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 56mg
Sodium 576mg
Total Carbohydrate 10g
Dietary Fiber 1g
Sugars 4g
Protein 25g


  1. Cut the chicken breast into the correct number of servings. Then using a sharp knife, butterfly each piece, making sure to leave one end in tact.
  2. In a small bowl, combine the ginger, half the garlic cloves, and half the scallions. Place a layer of this mixture inside each chicken breast.
  3. In a shallow dish, combine the soy sauce, vinegar with the remaining ginger and garlic. Marinate the chicken in this mixture for at least 25 minutes, flipping half way through.
  4. Once the chicken has marinated, set it aside and pour the remaining marinade into a small sauce pan. Add 2 teaspoons of honey and reduce by half. As you are reducing the sauce, preheat the oven to 400 degrees.
  5. Now it’s time to make your parchment bundles there are lots of ways to fold parchment, but I find this the easiest. Start by placing two lime slices in the center of the parchment and place the chicken breast on top. Drizzle with the reduced marinade. Then fold the parchment over the top of the chicken, like you are closing a book, and fold both edges towards the chicken twice to create a seal. Then twist together the ends and turn them up.
  6. Place on a baking sheet and cook for 15-20 minutes until parchment begins to brown and puffs up. Serve immediately by slicing open the chicken en papillote and garnish with remaining scallions.
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