Chicken en papillote with Zucchini and Tomatoes

This recipe is easy prep and packed with flavor. My husband, who isn’t a tomato fan even enjoyed them with this dish. If your a huge vegetable lover like me, feel free to get creative with additional options. Bonus to this dish, it’s an all in one , so no need for additional sides. Fun fact, ‘en papillote’ is simply a term used for cooking food enclosed in a packet of parchment paper or foil and cooked in the oven. Hope you enjoy this easy dish soon!

Serves: 2 | Serving Size: 1/2 dish

Ingredients:

• 2 (6-ounce) boneless, skinless chicken breasts
• salt and pepper
• 1 tablespoon olive oil
• 1 garlic clove – minced
• 1 teaspoon fresh oregano – chopped
• 1/2 teaspoon red pepper flakes
• 3 plum tomatoes – chopped
• 2 zucchini – cut into bite size pieces
• 2 tablespoons fresh basil – chopped
• salt and pepper

Directions:

1. Heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper.
2. Combine oil, garlic, oregano, pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper in a mixing bowl. Add tomatoes and zucchini, stir to combine.
3. Cut two large pieces of aluminum foil. Place a quarter of vegetable mixture in the center of each piece of foil. Place chicken breast on top, then top each breast evenly with remaining vegetable mixture. Tightly close foil creating foil packets.
4. Set packets on rimmed baking sheet and bake, in the center of oven, until chicken registers an internal temperature of 165*F, about 25 minutes. Carefully transfer chicken, vegetables, and any accumulated juices to serving plates. Top with fresh basil and 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%

Modified from: America’s Test Kitchen (2014). The Complete Cooking for Two Cookbook. Boston Massachusetts: America’s Test Kitchen