Name
FFG_Hot-Meal_610x360
Chicken and Veggie Oven Packs
-
Time:
30 minutes
-
Servings:
2
-
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.
A note from chef Martie Duncan
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.