Tasty Chicken and Veggie Packets
Chicken and vegetables baked in a foil packet — one pan, nothing to scrub, 27 g of protein.
Estimated; may vary.
Everything goes into a foil packet and into the oven: chicken breast, zucchini, bell pepper, carrot, oil, seasoning. The packet steams the vegetables and keeps the chicken from drying out, and there is nothing to wash afterwards.
One thing to be strict about: cook the chicken to an internal temperature of 165°F (74°C). Inside a sealed packet you cannot judge it by color, so use a thermometer rather than a guess.
Ingredients
- Chicken Breast (Boneless, Raw)4 oz (113 g)
- Zucchini1/2 cup (60 g)
- Peppers (Bell)1/2 cup (46 g)
- Carrots (Mature)1/2 cup (61 g)
- Olive Oil (Extra Virgin)1 tablespoon (14 g)
- Italian seasoning1 teaspoon (2 g)
- Cut the vegetables a similar size so they finish cooking at the same time as the chicken.
- Seal the packets tightly to trap steam; open away from your face to avoid the hot steam.
- Open the packets away from your face, the trapped steam is hot, and check the chicken reaches 165 degrees F.
- Contains: none of the nine major food allergens.
- Naturally gluten-free and dairy-free as written.
Method
- Wash your hands and all surfaces before you start.
- Preheat the oven to 200C (400F) and cut two large sheets of foil.
- Divide the chicken and sliced vegetables between the sheets.
- Drizzle with olive oil and sprinkle with the Italian seasoning, salt and pepper.
- Fold the foil into sealed packets.
- Bake 25-30 minutes until the chicken is cooked through and the vegetables are tender.
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