About
Ingredients
- 6 ounce boneless skinless chicken breast
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon, chopped thyme, fresh
- 1 teaspoon olive oil
- ½ cups vegetable medley broccoli cauliflower carrot by marketside
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
- ¼ teaspoon garlic powder
- ½ teaspoon italian seasoning
- 1 teaspoon olive oil
- 1 wedge – juice from one wedge or slice lemon juice
Instructions
- Preheat and oven to 400 degrees. Flatten your chicken breast to about a ¾-inch thickness, so the entire breast is an even thickness.
- Place the chicken breast on top of a piece of aluminum foil. Sprinkle the first amount of salt and pepper over the top and drizzle the first amount of olive oil on top. Place 2-3 sprigs of thyme on top as well. Set this arrangement aside.
- Next, place the veggie medley in the center of a new piece of foil. Sprinkle the remaining ingredients over the top of the veggies. Place a single slice of lemon over the veggies as well.
- Fold the aluminum foil over your chicken and your veggies tightly. Leave little to no room for steam to develop in the foil.
- Bake the chicken and veggies on a high rack in the oven for 30 minutes. Then, take the items out of the oven and open up foil packets to slightly expose the chicken and veggies. Return the items to their rack in the oven and cook, unwrapped, on the same high rack for an additional 15 minutes.
Nutrition Facts
- Servings: 1
- Calories: 394.9kcal/1652.1kJ (per serving)
- Fat: 16.8g (per serving)
- Carbs: 4.2g (per serving)
- Protein: 53.8g (per serving)
