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Published on April 21, 2017

BBQ chicken and potatoes recipe

Makes 1 serving


  • 1 small chicken breast, boneless and skinless
  • 1 small potato, sliced thinly
  • ¼ small onion, sliced thinly
  • 2 Tbsp. barbeque sauce
  • Salt and pepper to taste


Preheat oven to 400°F. Fold a piece of parchment paper (about 12x18 inches) in half, and then open up again. On one half of the parchment paper, lay down the potatoes and sprinkle salt and pepper to taste. Lay onions on top of potatoes. Place the chicken breast on top and drizzle the barbeque sauce over top of chicken.

Fold the parchment paper over the chicken and cinch paper together by folding along the edges. You can place the parchment paper pouch on a baking sheet in case it drips.

Bake for 30-35 minutes or until internal temperature of chicken reaches 165°F.

Note: If using this as a gluten-free dish, be sure to check your brand of barbeque sauce to see if it is gluten-free.

Nutrition analysis per serving: 360 calories, 3 g fat, 31 g protein, 50 g carbohydrate, 5 g fiber, 360 mg sodium

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