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Chicken Veggie Packet Recipe

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This recipe is a no-fuss way to combine meat and vegetables in one dish. The chicken and vegetables bake together in foil, so there's no pan to wash.—Mildred Stubbs, Rockingham, North Carolina
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:1 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 1 servings

Ingredients

  • 1 bone-in chicken breast, skin removed
  • 1 cup diced zucchini
  • 1/2 cup diced green pepper
  • 1/2 cup frozen mixed vegetables
  • 2 tablespoons diced onion
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried parsley flakes
  • 1/8 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 serving (1 each) equals 445 calories, 8 g fat (2 g saturated fat), 178 mg cholesterol, 488 mg sodium, 22 g carbohydrate, 7 g fiber, 70 g protein.

Directions

  1. Place chicken and vegetables in the center of a large pieces of heavy-duty aluminum foil, about 18 in. x 13 in. Sprinkle with seasonings. Fold foil around mixture and seal tightly. Place on a baking sheet. Bake at 350° for 40 minutes or until meat juices run clear. Open the foil carefully to allow steam to escape. Yield: 1 serving.
Originally published as Chicken Veggie Packet in Taste of Home April/May 1998, p10

Nutritional Facts

1 serving (1 each) equals 445 calories, 8 g fat (2 g saturated fat), 178 mg cholesterol, 488 mg sodium, 22 g carbohydrate, 7 g fiber, 70 g protein.

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