This recipe may also be prepared on the grill. Use heavy-duty aluminum foil and place it off to the side of the flame. Turn midway through the cooking time.
1 skinless, boneless chicken breast, about 3 ounces
1/2 cup diced zucchini
1/2 cup scrubbed and diced potato
1/4 cup diced onion
1/4 cup sliced baby carrots
1/4 cup sliced mushrooms
1/8 teaspoon garlic powder
1/4 teaspoon Italian seasoning or oregano
- Heat oven to 350 F.
- Cut off a 12-inch sheet of heavy-duty aluminum foil or parchment paper. Fold the foil or parchment paper in half, unfold and spray with cooking spray.
- Center the chicken breast on the sheet. Top with zucchini, potato, onion, carrots and mushrooms. Sprinkle garlic powder and Italian seasoning on the chicken and vegetables.
- Bring the foil together and make small, overlapping folds down the length of the packet to seal. Twist the two ends several times to make a tight seal so the liquid won’t escape during cooking.
- Place the packet on a cookie sheet and bake for 45 minutes, until chicken and vegetables are tender. Italian chicken and vegetable packets