Veggie Chicken Packet Recipes

CHICKEN VEGGIE PACKETS

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.

VEGGIE-PACKED CHICKEN FRIED RICE

Steps:

• Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl.
• Add another 2 teaspoons oil to skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables. (If you are starting with precooked chicken, you can skip this step.)
• Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and sugar snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl.
• Add remaining 3 teaspoons oil to skillet and heat until it shimmers. Add garlic and ginger and cook, stirring, 15 seconds. Add rice (and precooked chicken, if using) and cook, breaking up clumps and stirring occasionally, 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.

CHICKEN AND VEGETABLES IN PARCHMENT

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.

FOIL PACK CHICKEN AND RAINBOW VEGGIES RECIPE BY TASTY

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!

CHICKEN AND VEGGIE PACKETS

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.