Chicken And Veggie Packets Recipes

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CHICKEN VEGGIE PACKETS



Chicken Veggie Packets image

People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold in the juices during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze. -Edna Shaffer, Beulah, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (4 ounces each)
1/2 pound sliced fresh mushrooms
1-1/2 cups fresh baby carrots
1 cup pearl onions
1/2 cup julienned sweet red pepper
1/4 teaspoon pepper
3 teaspoons minced fresh thyme
1/2 teaspoon salt, optional
Lemon wedges, optional

Steps:

  • Preheat oven to 375°. Flatten chicken breasts to 1/2-in. thickness; place each on a piece of heavy-duty foil (about 12 in. square). Layer the mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and, if desired, salt. , Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake until chicken juices run clear, about 20 minutes. If desired, serve with lemon wedges.

Nutrition Facts : Calories 175 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 100mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

CHICKEN AND VEGETABLES IN PARCHMENT



Chicken and Vegetables in Parchment image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 8

1 pound baby bok choy, trimmed and leaves separated
12 ounces cherry tomatoes, halved
1 small shallot, thinly sliced
1 bunch thyme
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 boneless, skinless chicken-breast halves (about 6 ounces each), pounded 1/2 inch thick
1/4 cup dry white wine, such as Sauvignon Blanc

Steps:

  • Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss together bok choy leaves, tomatoes, shallot, 1 teaspoon thyme leaves, and oil in a large bowl. Season with salt and pepper.
  • Season chicken with salt and pepper. Dividing evenly, place bok choy mixture on one side of crease on each piece of parchment, then top with chicken and 2 thyme sprigs. Drizzle each with 1 tablespoon wine. Fold parchment over, then make small overlapping pleats to seal and create half-moon-shaped packets.
  • Bake on 2 rimmed baking sheets until chicken is cooked through, 22 minutes. Transfer to plates; serve immediately, carefully cutting packets open with kitchen shears.

CHICKEN AND VEGGIE PACKETS



Chicken and Veggie Packets image

Make and share this Chicken and Veggie Packets recipe from Food.com.

Provided by gina2452

Categories     Chicken

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 10

1/4 cup water
1 tablespoon flour
3/4 cup grated parmesan cheese
2 tablespoons garlic salt
1 teaspoon paprika
1/2 teaspoon pepper
9 chicken pieces (with bone)
3 ears corn on the cob, halved
1/2 lb fresh green beans
1 onion, cut into eights

Steps:

  • Preheat grill or oven to 450°F.
  • Place a foil bag in a 1 inch pan.
  • Mix water and flour and add to bag.
  • Mix cheese and spices; sprinkle half over chicken.
  • Place in bag in an even layer.
  • Mix vegetables with remaining spice mixture; arrange on top of chicken.
  • Double fold open end of bag.
  • Slide bag onto grill or place in oven.
  • Grill 30-35 minutes.
  • Bake 55-60 minutes.

Nutrition Facts : Calories 226.8, Fat 6.4, SaturatedFat 3.4, Cholesterol 16.5, Sodium 299.7, Carbohydrate 34.8, Fiber 5.4, Sugar 6.9, Protein 12.7

OVEN-BAKED CHICKEN AND VEGETABLES IN FOIL



Oven-Baked Chicken and Vegetables in Foil image

To make your evening meal go faster, prep these chicken and vegetable packets early in the day and refrigerate until it's time to pop in the oven. This cooking time will yield nicely done chicken and vegetables with a little texture. If you prefer your vegetables softer, use boneless, skinless chicken thighs, and cook about 15 minutes longer. For the summer, this recipe will also adapt to the grill-just be sure to use a grill thermostat for best results.

Provided by Bibi

Categories     Baked Chicken Breasts

Time 55m

Yield 6

Number Of Ingredients 14

heavy duty aluminum foil
3 (5 ounce) boneless, skinless chicken breasts
salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 tablespoon minced garlic
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
1 parsnip, peeled and sliced
2 medium carrots, cut into 1/4 inch thick slices
1 medium red bell pepper, cut into 1/2-inch pieces
4 ounces button mushrooms, sliced
6 sprigs fresh rosemary
6 slices red onion
6 sprigs fresh rosemary

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut an 18-inch wide roll of heavy-duty aluminum foil into six 12-inch long pieces.
  • Slice each chicken breast in half lengthwise, so the thickest part is about 1/2 inch thick and season with salt and pepper to taste. Set each seasoned chicken breast onto a single piece of aluminum foil.
  • Combine olive oil, garlic, salt, and pepper in a large bowl. Add sliced carrots, parsnip, red bell peppers, and mushrooms. Stir to combine vegetables with the seasoned oil. Set an even amount of vegetables on top of each piece of chicken.
  • Top vegetables with a whole slice of red onion and place a sprig of fresh rosemary on top of the onion.
  • Fold aluminum like a book cover over the top of each serving and crimp the edges all around tightly together.
  • Place foil packets with the chicken on the bottom onto a 12x18-inch rimmed baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Watch out for any steam when you check the chicken for doneness. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove foil packets from the oven, open the packets, and serve immediately.

Nutrition Facts : Calories 143.4 calories, Carbohydrate 5.3 g, Cholesterol 41.1 mg, Fat 5.6 g, Fiber 1.5 g, Protein 17.6 g, SaturatedFat 0.9 g, Sodium 224.9 mg

FOIL PACK CHICKEN AND RAINBOW VEGGIES RECIPE BY TASTY



Foil Pack Chicken And Rainbow Veggies Recipe by Tasty image

Here's what you need: red onion, broccoli florets, yellow bell pepper, baby carrots, cherry tomatoes, olive oil, salt, pepper, fresh thyme, garlic, chickens, olive oil, salt, pepper, paprika, fresh thyme, garlic, baking trays, aluminum foil

Provided by Tiffany Lo

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

1 red onion, diced
2 cups broccoli florets
1 yellow bell pepper, sliced
2 cups baby carrots
1 ½ cups cherry tomatoes
3 tablespoons olive oil
salt, to taste
pepper, to taste
10 sprigs fresh thyme
3 cloves garlic
4 chickens
olive oil
salt, to taste
pepper, to taste
1 pinch paprika
4 sprigs fresh thyme
4 cloves garlic
2 baking trays
aluminum foil

Steps:

  • Preheat oven to 400°F/200˚C.
  • Place red onion, broccoli, yellow bell pepper, baby carrots, and cherry tomatoes evenly on a baking tray. (Try not to let the vegetables overlap too much so they roast properly.)
  • Season with olive oil, salt, and pepper (to taste).
  • Add sprigs of thyme and garlic clove halves on top of the vegetables.
  • Tear off four pieces of aluminum foil, approximately 12 in x 12 in (30 x 30 cm).
  • Lay down the foil and place the chicken breast in the center for each one.
  • Season both sides of the chicken with olive oil, salt, pepper, and paprika (all to taste).
  • Add sprigs of thyme and garlic clove on top of each chicken breast.
  • Bring the top and bottom edge of the foil into the center and fold a couple of times. Fold in the left and right sides a couple of times to seal the foil pack.
  • Place all 4 chicken foil packs on a baking tray.
  • Bake for 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 535 calories, Carbohydrate 29 grams, Fat 24 grams, Fiber 12 grams, Protein 52 grams, Sugar 9 grams

CHICKEN AND VEGGIE PACKETS



Chicken and Veggie Packets image

This combination of chicken and four different vegetable ingredients is delicious for an anytime entrée, with ingredients from your pantry.

Provided by cannedfood

Categories     < 60 Mins

Time 45m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

non-stick cooking spray
6 chicken breast halves, skinned and boned, trimmed
1 1/2 cups canned spaghetti sauce
1 lb zucchini, trimmed and thinly sliced
1 (11 ounce) can corn, drained
1 (7 ounce) can sliced mushrooms, drained
1 1/2 cups shredded part-skim mozzarella cheese

Steps:

  • Heat the oven to 450°F Tear off six sheets of aluminum foil, measuring approximately 12 x 18 inches. Coat a sheet of foil with a light coating of cooking spray and place a chicken breast on one half, about 3 inches from the center. Top the chicken with 1/4 cup sauce, then 1/2 cup zucchini, scant 1/4 cup corn, 2 tablespoons mushrooms and 1/4 cup cheese. Fold the foil over and roll up the edges, sealing securely. Carefully place 3 packets on each of 2 baking sheets. Bake for 30 minutes. Remove from the oven and let stand a few minutes before opening. Slide the contents of each packet onto a plate and serve.
  • Servings: 6.
  • Nutritional Information Per Serving:
  • Calories 250; Total fat 8g; Saturated fat 3.5g; Cholesterol 55mg; Sodium 790mg; Carbohydrate 18g; Fiber 3g; Protein 25g ; Vitamin A 15%DV*; Vitamin C 50%DV; Calcium 25%DV; Iron 10%DV.
  • * Daily Value.

Nutrition Facts : Calories 390.5, Fat 18.1, SaturatedFat 8, Cholesterol 82.7, Sodium 715.4, Carbohydrate 25.3, Fiber 2.9, Sugar 9.7, Protein 33.8

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