Makes 1 serving.
| Amount (imperial) | Ingredients | Amount (metric) |
| 1 1 1 cup 1 tbsp ¼ tsp ¼ tsp ¼ tsp 2 dashes ½ tsp |
Boneless, skinless chicken breast Medium peeled potato, washed and cut into 6 pieces Frozen vegetables (any mix you like) Oil (olive or canola) Dried rosemary (or 1 tsp of fresh chopped) Dried oregano (or 1 tsp of fresh chopped) Dried thyme (or 1 tsp of fresh chopped) Ground black pepper to taste Minced garlic (or ¼ tsp garlic powder) Cooking spray, oil, or margarine to grease foil wrap |
1 1 250 mL 15 mL 1 mL 1 mL 1 mL 2 dashes 2.5 mL |
Directions:
- Preheat oven to 425 degrees Fahrenheit.
- Tear off piece of foil wrap approx. 18 inches long and coat well with cooking spray (or oil or margarine) so the food does not stick on and set aside.
- Mix olive oil, herbs, pepper and garlic together in a bowl (or plastic bag).
- Add potatoes and chicken to the bowl or bag and coat well with the herb mixture.
- Pour mixture from bowl onto foil wrap. Add the frozen vegetables.
- Fold wrap to make a sealed packet. Make sure the edges are tight so it doesn’t leak.
- Place the packet on a cookie sheet.
- Bake in oven for 40-45 minutes.
- Check internal temperature of chicken to ensure it is 165 degrees Fahrenheit or 74 degrees Celsius.
- Pour out of the foil pack onto a plate and enjoy.
Try different seasoning blends for variations on flavour or try premade blends without salt, such as Mrs. Dash.