• 2 ears corn, husked and kernels removed (or 1 1/2 cups frozen and thawed)
  • 2 cups slim green beans, ends trimmed, and cut into 1/2-inch pieces
  • 1 1/2 cups cherry or grape tomatoes, halved
  • 1/4 red onion, sliced
  • 1/4 cup basil, torn
  • 2 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground pepper, to taste
  • Juice of half a lemon
  • 4 boneless, skinless chicken breast halves (about 6 ounces each)


  1. Preheat oven to 400 degrees.
  2. Lay out 4 squares of parchment paper and fold each sheet in half.
  3. Divide the corn, green beans, tomatoes, onion, and basil among the parchment pieces. Drizzle each lightly with olive oil, and season with salt and pepper.
  4. Lay chicken breasts on top of vegetables and season with salt and pepper. Drizzle lightly with olive oil and a squeeze of lemon juice.
  5. Fold up the parchment to seal by starting at the bottom end. Make small folds from the bottom to the top to tightly seal the parchment closed.
  6. Place each parchment pack on a sheet tray.
  7. Bake for 20 to 25 minutes, until chicken is cooked through and vegetables are soft. Serve immediately.
  8. TIP: Can be made the night before and popped into the oven when you get home from work.