Ingredients
4
4 servings
- •1 red onion, diced
- •2 cups broccoli florets
- •1 yellow bell pepper, sliced
- •2 cups baby carrots
- •1 ½ cups cherry tomatoes
- •3 tablespoons olive oil
- •salt, to taste
- •pepper, to taste
- •10 sprigs fresh thyme
- •3 cloves garlic
- •4 chickens
- •olive oil
- •salt, to taste
- •pepper, to taste
- •1 pinch paprika
- •4 sprigs fresh thyme
- •4 cloves garlic
- •2 baking trays
- •aluminum foil
Instructions
- Preheat oven to 400°F/200˚C.
- Place red onion, broccoli, yellow bell pepper, baby carrots, and cherry tomatoes evenly on a baking tray. (Try not to let the vegetables overlap too much so they roast properly.)
- Season with olive oil, salt, and pepper (to taste).
- Add sprigs of thyme and garlic clove halves on top of the vegetables.
- Tear off four pieces of aluminum foil, approximately 12 in x 12 in (30 x 30 cm).
- Lay down the foil and place the chicken breast in the center for each one.
- Season both sides of the chicken with olive oil, salt, pepper, and paprika (all to taste).
- Add sprigs of thyme and garlic clove on top of each chicken breast.
- Bring the top and bottom edge of the foil into the center and fold a couple of times. Fold in the left and right sides a couple of times to seal the foil pack.
- Place all 4 chicken foil packs on a baking tray.
- Bake for 30 minutes.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 535
- Carbohydrate: 29g
- Fat: 24g
- Fiber: 12g
- Protein: 52g
- Sugar: 9g
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