Ingredients
4 chicken breast (boneless and skinless)
1/4 red onion (julienned)
1 carrot (julienned)
1 red pepper (julienned)
1 celery stalk (julienned)
1/2 zucchini (julienned)
1 clove garlic (minced)
2 tablespoons basil (fresh, chopped)
thyme (fresh springs, optional)
parsley (chopped, optional)
ginger (minced, optional)
2 teaspoons olive oil
4 teaspoons lemon juice (freshly squeezed (1 Tablespoon + 1 teaspoon))
salt (to taste, optional)
pepper (to taste, optional)
Directions
1. Preheat oven to 400 degrees F.
2. Cut four large rectangles of parchment paper or aluminum foil and fold in half; unfold.
3. Place each chicken breast in a large square of foil or parchment paper and season with salt and pepper.
4. Top chicken with your choice of vegetables and seasonings.
5. Drizzle each packet with ½ teaspoon oil and 1 teaspoon lemon juice.
6. Fold the parchment paper or foil in half and then crimp around the edges tightly in 1/4-inch folds to create a half moon shape.
7. Using a spatula, transfer the packets to a baking sheet. Bake until the chicken is cooked to an internal temperature of 165 degrees F, about 20 minutes, depending the thickness of the chicken breast.
Note: Optional ingredients are not included in the nutrient or cost analysis.
Notes
For a video demonstration of the preparation of this recipe, see Nutrition.gov.
Learn more about:
