Chicken Veggie Packets

Chicken Veggie Packets

from tasteofhome.com

People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold in the juices during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze. —Edna Shaffer, Beulah, Michigan

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 pound sliced fresh mushrooms
  • 1-1/2 cups fresh baby carrots
  • 1 cup pearl onions
  • 1/2 cup julienned sweet red pepper
  • 1/4 teaspoon pepper
  • 3 teaspoons minced fresh thyme
  • 1/2 teaspoon salt, optional
  • Lemon wedges, optional

Directions

  1. 1

    Preheat oven to 375°. Flatten chicken breasts to 1/2-in. thickness; place each on a piece of heavy-duty foil (about 12 in. square). Layer the mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and, if desired, salt.

  2. 2

    Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake until chicken juices run clear, about 20 minutes. If desired, serve with lemon wedges.