Baked Chicken and Veggie Packets

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 186.5
  • Total Fat: 5.6 g
  • Cholesterol: 68.5 mg
  • Sodium: 482.4 mg
  • Total Carbs: 5.3 g
  • Dietary Fiber: 2.0 g
  • Protein: 28.7 g

View full nutritional breakdown of Baked Chicken and Veggie Packets calories by ingredient
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Introduction

Shared with me at a WW meeting - even my anti-healthy-eating husband requests it!

You can substitue the chicken broth with dry vermouth or fresh lemon juice for different flavors -it doesn't change the nutritional information!
Shared with me at a WW meeting - even my anti-healthy-eating husband requests it!

You can substitue the chicken broth with dry vermouth or fresh lemon juice for different flavors -it doesn't change the nutritional information!

Number of Servings: 4

Ingredients

    4 (1/2 pound) skinless boneless chicken breast halves
    2 cups cubed yellow squash
    12 cherry tomatoes, halved
    12 pitted green olives, rinsed and chopped
    8 fresh basil leaves
    4 tsp reduced-sodium chicken broth

Directions

1. Preheat oven to 450 degrees. Cut 4 (12-inch) sheets of foil or parchment paper.
2. Place 1 chicken breast half on each sheet of foil; top each with 1/2 cup squahsh, 6 tomato halves, 1 tbs chopped olives and 2 basil leaves. Sprinkle 1 tsp chicken broth over each. Crimp the foil into packets, making a tight seal.
3. Place the packets on a rimmed baking sheet and bake about 35 minutes (until chicken is cooked through). Let the packets stand about 5 minutes, then open and serve, drizzled with any juices.

** BE CAREFUL OF STEAM WHEN OPENING PACKETS! **

Number of Servings: 4

Recipe submitted by SparkPeople user MEGHANDAVIS81.

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