Tasty Chicken and Veggie Packets
From USDA MyPlate Kitchen. USDA Food and Nutrition Information Center
What goes in
- 4chicken breast
- salt (optional)
- pepper (optional)
- ¼red onion
- 1carrot
- 1red pepper
- 1celery stalk
- ½zucchini
- 1garlic
- 29.6 mlbasil
- 1thyme (optional)
- 14.8 mlparsley (optional)
- 4.9 mlginger (optional)
- 9.9 mlolive oil
- 19.7 mllemon juice
How to cook it
- Wash hands with soap and water.
- Preheat oven to 400 °F.
- Cut four large rectangles of parchment paper or aluminum foil and fold in half to create a crease. Unfold.
- Place each chicken breast in the middle of the foil or parchment paper and season with salt and pepper (if desired).
- Top chicken with your choice of vegetables and seasonings.
- Drizzle each packet with 1/2 teaspoon oil and 1 teaspoon lemon juice.
- Fold the parchment paper or foil in half and then crimp around the edges tightly in 1/4-inch folds to create a half moon shape.
- Using a spatula, transfer the packets to a baking sheet. Bake until the chicken is cooked to an internal temperature of 165 °F, about 20 minutes, depending the thickness of the chicken breast.
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