Italian Chicken and Vegetables In Foil
Italian Chicken and Vegetables is prepared with juicy chicken breasts baked in aluminum foil with peppers, onion, garlic, fresh herbs, and Italian Dressing.
Servings: 4
Ingredients
- 4 aluminum foil sheets, large enough to wrap around one chicken breast
- 4 boneless skinless chicken breast halves, (4 ounces each)
- 4 teaspoons olive oil
- salt and fresh ground black pepper, to taste
- 2 cloves garlic, chopped
- 1 yellow onion, thinly sliced
- 1 red bell pepper, cut into thin slices
- 4 baby carrots, cut into thin slices
- 4 basil leaves
- ⅓ cup Zesty Italian Dressing
Instructions
- Preheat oven to 375˚F.
- Place one chicken breast on each sheet of foil.
- Drizzle a teaspoon of olive oil over each chicken breast.
- Season chicken with salt and pepper.
- Arrange chopped garlic, slices of onion, peppers, and carrots on top and around each chicken breast.
- Place a basil leaf on top of each chicken and vegetables.
- Spoon a couple of tablespoons of salad dressing over chicken breast and vegetables.
- Fold the sides of the foil over the chicken, covering completely; seal the packets closed.
- Transfer foil packets to a baking sheet.
- Bake for 35 to 40 minutes, or until chicken is cooked through.
- Remove from oven and carefully open up the foils; put the packets under the broiler for 3 minutes.
- Remove from broiler.
- Serve .
Nutrition
Calories: 233kcal | Carbohydrates: 7g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 73mg | Sodium: 329mg | Potassium: 549mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1161IU | Vitamin C: 42mg | Calcium: 20mg | Iron: 1mg
