Chicken and Veggie Oven Packs
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Time:
30 minutes
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Servings:
2
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Difficulty:
Easy
Ingredients
- 1 small yellow onion, sliced very thin
- 2 carrots, peeled and sliced thin
- 1 potato, peeled and cubed
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon black papper
- Salt, thyme, rosemary, oregano or other herbs as you desire
Supplies needed:
Aluminum foil, peeler and knife
Instructions
A customizable and delicious veggie meal your family will love
- Preheat oven to 400 F. Tear off two 18" pieces of foil, and arrange the onions, carrots and potatoes on the foil. Drizzle with a little olive oil and sprinkle with salt and pepper.
- Place the chicken breasts on top of the veggies, followed by a little more olive oil, salt and pepper, and any desired herbs.
- Seal the top and the sides of each packet carefully so that no steam will escape.
- Place packets on a baking sheet and bake for 25-30 minutes. Time may vary depending on size and thickness of the chicken breasts. Internal temperature of chicken should be at 165 F.
Thank you to chef Martie Duncan for providing us with this recipe!
A note from Chef Martie
Customize your recipe by choosing veggies, herbs and spices that complement your desired flavor profile, such as Greek, Italian, Southern, Cajun, etc. I typically use what I have on hand or what's in season. Make sure to slice the potatoes and other fast-cooking vegetables larger than your carrots and other dense root vegetables so they cook evenly.