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Baked Chicken and Vegetables in Foil Recipe

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Provided By:
"Great recipe! I cooked them on the grill and I think that made them even better."
Reviewed By:
Servings:
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Ingredients
  • 4 chicken breasts, boneless, skinless (4 to 5 oz. each)
  • 4 green onions, sliced thin
  • 1 large carrot, peeled, sliced thin
  • 1 zucchini, sliced into ½ inch pieces
  • 2 teaspoons fresh tarragon, chopped
  • 1 clove (large) garlic, chopped coarsely
  • 1 teaspoon fresh lemon zest
  • salt and pepper to taste
Container: tin foil and baking sheet
Directions
PREP
15 mins
COOK
30 mins
  • Preheat oven to 425º F.
  • Tear off 4 pieces of foil, each approximately 12 inches square. Spray the inside of the foil with vegetable or no-stick spray. Salt and pepper chicken breasts and place each on a prepared foil square.
  • Combine green onions, carrots, zucchini, tarragon, garlic, and lemon zest in a bowl, and then top each chicken breast with the vegetables and sprinkle salt and pepper on top of the vegetables.
  • Fold all edges of foil together tightly to seal. Place on a large baking sheet and bake in prepared oven. Large chicken breasts bake approximately 25 minutes; 4 to 5 ounce chicken breasts bake for approximately 20 minutes.
  • Open the packages carefully when serving as they will contain hot broth. Transfer the chicken and vegetables to a serving plate. The broth can now be spooned over the food.
Moist and succulent, this chicken is enhanced with the flavors of vegetables, herbs and seasonings to provide a complete meal in a foil package.
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baked chicken and vegetables in foil

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Rating of 5 out of 5.0 stars
Reviewed By: 's Review:
"Great recipe! I cooked them on the grill and I think that made them even better."
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