This recipe is easy prep but packed with flavor. My husband, who isn’t a tomato fan even enjoyed them with this dish. I’m a huge vegetable lover, so I doubled the amount of tomatoes and zucchini in the foil packets too, but no additional cooking time was added. This dish is an all in one dish, so no need for additional sides. Hope you add it to your menu soon, enjoy!
Serves: 2 | Serving Size: 1/2 dish
Ingredients:
- 2 (6-ounce) boneless, skinless chicken breasts
- salt and pepper
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon red pepper flakes
- 3 plum tomatoes chopped
- 2 zucchini, sliced 1/4 inch thick
- 2 tablespoons chopped fresh basil
Directions:
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper.
- Place tomatoes in bowl and zucchini in a separate bowl. Combine oil, garlic, oregano, pepper flakes, 1/8 teaspoon salt and 1/8 teaspoon pepper in a bowl. Toss half of oil mixture with tomatoes and toss remaining oil mixture with zucchini.
- Cut two large pieces of aluminum foil. Place half of zucchini mixture in the center of each piece of foil. Place chicken breast on top of zucchini, then top with half of tomatoes. Tightly pinch foil into packets.
- Set packets on rimmed baking sheet and bake until chicken registers 160 degrees, about 25 minutes.
- Carefully open packets, letting steam escape. Carefully transfer chicken, vegetables, and any accumulated juices to serving plates. Top with fresh basil and serve. Enjoy!
Nutrition Information:
Per serving: Calories: 263; Total Fat: 12g; Cholesterol: 17mg; Sodium: 160mg; Total Carbohydrates: 8g; Dietary Fiber: 2g; Sugars: 2g; Protein: 37g
Nutrition Bonus: Potassium: 413mg; Vitamin A: 22%; Vitamin C: 14%; Calcium: 16%; Iron: 6%
Adopted from: America’s Test Kitchen (2014). The Complete Cooking for Two Cookbook. Boston Massachusetts: America’s Test Kitchen
