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Categories:Viewed: 10 - Published at: 4 years ago
Ingredients
- 1 1/2 cups cherry tomatoes, halved
- 1 medium zucchini, quartered lengthwise and thinly sliced crosswise
- 1/4 cup thinly sliced red onion
- 2 teaspoons olive oil
- 1 teaspoon grated lime zest and 2 teaspoons grated lime zest, divided use
- 1 tablespoon fresh lime juice
- 1/4 teaspoon ground cumin and 1/4 teaspoon ground cumin, divided use
- 1/8 teaspoon salt and 1/8 teaspoon salt, divided use
- 4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
Method
- Preheat the oven to 425F.
- Cut eight 15-inch-long sheets of cooking parchment or aluminum foil.
- Set aside.
- In a large bowl, combine the tomatoes, zucchini, onion, oil, 1 teaspoon lime zest, the lime juice, 1/4 teaspoon cumin, and 1/8 teaspoon salt, stirring to coat.
- Set aside.
- In a small bowl, stir together the remaining 2 teaspoons lime zest, remaining 1/4 teaspoon cumin, and remaining 1/8 teaspoon salt.
- Sprinkle on both sides of the chicken.
- Using your fingertips, gently press the mixture so it adheres to the chicken.
- Slightly mound the tomato mixture on the center of four of the parchment or foil sheets.
- Place the chicken on the tomato mixture.
- Place the remaining four sheets of parchment or foil over the chicken.
- Fold the edges toward the center.
- Holding the tops together, fold several times to seal securely.
- Place the packets on a large baking sheet.
- Bake for 20 minutes.
- Using the tines of a fork, carefully open a packet away from you (to prevent steam burns).
- If the chicken is no longer pink in the center, carefully open the remaining packets and serve.
- If the chicken isnt done, reclose the open packet and continue baking all the packets for about 5 minutes.
- Serve the chicken and vegetables in the packets.
- (Per serving)
- Calories: 176
- Total fat: 4.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.0g
- Cholesterol: 66mg
- Sodium: 233mg
- Carbohydrates: 7g
- Fiber: 2g
- Sugars: 4g
- Protein: 28g
- Calcium: 30mg
- Potassium: 269mg
- 1 vegetable
- 3 lean meat
