Foil Pack Chicken And Rainbow Veggies

Foil Pack Chicken And Rainbow Veggies

50 min1 servings

Your daily targets

Per serving

Energy

0 kcal

Carbs

0 g

Fat

0 g

Protein

0 g

Watch it being made

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Ingredients

  • red onion

    1 medium-size red onion, diced

  • broccoli florets

    75 g

  • yellow bell pepper

    1 yellow bell pepper, sliced

  • baby carrots

    60 g

  • cherry tomatoes

    75 g

  • olive oil

    0.8 tbsp

  • salt

    Salt and pepper, to taste

  • pepper

    n/a

  • fresh thyme

    3 sprig

  • garlic

    0.8 clove

  • chicken

    4 chicken breasts

  • olive oil

    Olive oil

  • salt

    Salt and pepper, to taste

  • pepper

    n/a

  • pepper

    0.3 pinch

  • fresh thyme

    1 sprig

  • garlic

    1 clove

  • baking tray

    2 baking trays

  • aluminum foil

    Aluminum foil

Instructions

  1. 1

    Preheat oven to 400°F/200˚C.

  2. 2

    Place red onion, broccoli, yellow bell pepper, baby carrots, and cherry tomatoes evenly on a baking tray. (Try not to let the vegetables overlap too much so they roast properly.)

  3. 3

    Season with olive oil, salt, and pepper (to taste).

  4. 4

    Add sprigs of thyme and garlic clove halves on top of the vegetables.

  5. 5

    Tear off four pieces of aluminum foil, approximately 12 in x 12 in (30 x 30 cm).

  6. 6

    Lay down the foil and place the chicken breast in the center for each one.

  7. 7

    Season both sides of the chicken with olive oil, salt, pepper, and paprika (all to taste).

  8. 8

    Add sprigs of thyme and garlic clove on top of each chicken breast.

  9. 9

    Bring the top and bottom edge of the foil into the center and fold a couple of times. Fold in the left and right sides a couple of times to seal the foil pack.

  10. 10

    Place all 4 chicken foil packs on a baking tray.

  11. 11

    Bake for 30 minutes.

  12. 12

    Enjoy!