Low Carb Chicken Caprese with Vegetables in Foil

4 oz Tyson boneless, skinless chicken breast

1 oz Frigo Cheese Head String Mozzarella Cheese Stick chopped into
1/2 inch pieces
1/4 cup Tomatoes - sm cherry tomatoes
1 tsp Balsamic Vinegar
2 leaves Basil, sliced into ribbons
1/2 tsp Garlic powder
2 dash Pepper, black
2 dash Salt
4 sprout Brussels sprouts, fresh, chopped into quarters
4 spear, small (5" long or less) Asparagus, fresh, chopped in half
2 tsp Olive Oil
1 tsp Balsamic Vinegar

If you do not have toothpicks handy, you can use raw spaghetti instead. You an leave it in and eat it but it might add a carb or two.

Preheat oven to 400F. Place long sheet of foil on a cookie sheet. In a small bowl mix mozzarella cheese pieces, tomatoes, 1 tsp vinegar, and basil leaves. Set aside. Place cut up brussel sprouts and asparagus on the foil and season to taste with salt, pepper, and garlic powder. Sprinkle with olive oil and 1 tsp of balsamic vinegar. Pound chicken breast in a ziploc bag until it is about 1/2 inch thick. Season to taste with salt, pepper, and garlic powder. Place tomato cheese mixture in the middle of the chicken. Fold chicken over sealing it with toothpicks to keep it closed. Place chicken on top of vegetables on the foil. Fold foil over the top of the chicken and roll edges up tight to form a foil pouch. Place in oven at 400F for about 35 minutes or until the temperature of the chicken is 165F. Remove toothpicks and serve.

Serving Size: Serves 1

Number of Servings: 1

Recipe submitted by SparkPeople user JULI64.