Tasty Chicken and Veggie Packets

baked mexican chicken fajitas with spanish rice in foil packet shot with selective focus
Source: https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/tasty-chicken-and-veggie-packets


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)


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.


For a video demonstration of the preparation of this recipe, see Nutrition.gov.

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