Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Tasty Chicken and Veggie Packets

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Tasty Chicken and Veggie Packets' — Food and Nutrition Information Center, USDA National Agricultural Library (public domain, federal), via the SNAP-Ed Connection 'Children's Favorites' cookbook. No changes; naturally gluten-free.

Chicken breasts topped with julienned vegetables, basil, and garlic are sealed in parchment or foil packets with olive oil and lemon juice and cooked until the chicken reaches 165°F.

Category: MainsServes: 4Time: 35 minComplexity: 1/5

Why this complexity: naturally gluten-free; single packet method, no sauce work.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/4 red onion, julienned
  • 1 carrot, julienned
  • 1 red pepper, julienned
  • 1 celery stalk, julienned
  • 1/2 zucchini, julienned
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh basil
  • fresh thyme sprigs (optional)
  • chopped parsley (optional)
  • minced ginger (optional)
  • 2 teaspoons olive oil
  • 4 teaspoons fresh lemon juice
  • 1/8 teaspoon salt (optional)
  • 1/8 teaspoon black pepper (optional)

Method

  1. Preheat the oven to 400°F.
  2. Cut four large rectangles of parchment paper or aluminum foil and fold each in half; unfold.
  3. Place each chicken breast on a square of parchment or foil and season with salt and pepper.
  4. Top the chicken with your choice of the vegetables and seasonings.
  5. Drizzle each packet with 1/2 teaspoon of the oil and 1 teaspoon of the lemon juice.
  6. Fold the parchment or foil in half and crimp around the edges tightly in 1/4-inch folds to make a half-moon shape.
  7. Using a spatula, transfer the packets to a baking sheet and cook until the chicken reaches an internal temperature of 165°F, about 20 minutes, depending on the thickness of the chicken breast.

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