Taste of Home
Chicken Veggie Packets
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold in the juices during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze. —Edna Shaffer, Beulah, Michigan
Ingredients
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4 boneless skinless chicken breast halves (4 ounces each)
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1/2 pound sliced fresh mushrooms
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1-1/2 cups fresh baby carrots
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1 cup pearl onions
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1/2 cup julienned sweet red pepper
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1/4 teaspoon pepper
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3 teaspoons minced fresh thyme
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1/2 teaspoon salt, optional
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Lemon wedges, optional
Directions
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1.
Preheat oven to 375°. Flatten chicken breasts to 1/2-in. thickness; place each on a piece of heavy-duty foil (about 12 in. square). Layer the mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and, if desired, salt.
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2.
Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake until chicken juices run clear, about 20 minutes. If desired, serve with lemon wedges.
Nutrition Facts
1 serving: 175 calories, 3g fat (1g saturated fat), 63mg cholesterol, 100mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
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