Foil Pack Chicken And Rainbow Veggies Recipe By Tasty

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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

EASY FOIL-PACK LEMON AND ROSEMARY CHICKEN DINNER RECIPE BY TASTY



Easy Foil-Pack Lemon And Rosemary Chicken Dinner Recipe by Tasty image

Here's what you need: olive oil, whole grain mustard, dijon mustard, dried thyme, dried rosemary, lemon zest, salt, ground black pepper, baby red potatoes, carrots, boneless, skinless chicken breasts, lemon, fresh rosemary, fresh parsley leaf

Provided by Ochi Scobie

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 tablespoon whole grain mustard
1 tablespoon dijon mustard
½ teaspoon dried thyme
¼ teaspoon dried rosemary
1 lemon lemon zest
¼ teaspoon salt
¼ teaspoon ground black pepper
8 baby red potatoes, quartered
4 carrots, large, sliced
4 boneless, skinless chicken breasts
1 lemon, thinly sliced
1 stalk fresh rosemary
2 tablespoons fresh parsley leaf, chopped

Steps:

  • Preheat oven to 425˚F (220˚C).
  • In a small bowl, combine olive oil, both mustards, thyme, rosemary, lemon zest, salt, and pepper. Whisk and set aside.
  • Cut four sheets of foil, about 14 inches (35 cm) long.
  • Divide potatoes and carrots into 4 equal portions and add to the center of each foil.
  • Drizzle with olive oil and season with salt and pepper.
  • Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto the chicken. Top with lemon slices and fresh rosemary.
  • Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes and carrots are tender, about 30 minutes. Cooking time may take longer depending on the thickness of the breast.
  • Enjoy!

Nutrition Facts : Calories 600 calories, Carbohydrate 66 grams, Fat 13 grams, Fiber 8 grams, Protein 53 grams, Sugar 6 grams

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

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