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Basil Chicken and Vegetables

Yield 4 servings
Make Ahead. You can also grill the packets over medium-hot coals (350° to 400°) for 20 minutes.


  • Cooking spray
  • 4 (4-ounce) skinned, boned chicken breast halves, cut into 1-inch strips
  • 1 large red bell pepper, thinly sliced
  • 1 small zucchini, sliced
  • 2/3 cup thinly sliced carrot
  • 1/2 cup tightly packed shredded fresh basil
  • 1/2 teaspoon pepper
  • 4 teaspoons olive oil
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Nutrition Information

  • calories 219
  • caloriesfromfat 34 %
  • fat 8.3 g
  • satfat 2.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 29.7 g
  • carbohydrate 5.6 g
  • fiber 1.5 g
  • cholesterol 71 mg
  • iron 0.0 mg
  • sodium 196 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 375°.

  2. Tear off 4 (12-inch) lengths of heavy-duty aluminum foil; fold each piece of foil in half, shiny sides together. Place on a baking sheet, and open out flat, shiny side up. Coat with cooking spray.

  3. Arrange one-fourth of chicken strips on half of each aluminum foil square near the crease. Spoon vegetables evenly over chicken; sprinkle with basil and 1/2 teaspoon pepper. Drizzle 1 teaspoon olive oil over vegetables in each packet. Fold aluminum foil over chicken and vegetables, bringing edges together; fold edges over to seal securely. Pleat and crimp edges to make an airtight seal. Bake at 375° for 30 minutes.

  4. Remove chicken mixture from packets, and transfer to individual serving plates. Or, if desired, place packets on individual serving plates; cut an opening in the top of each packet, and fold aluminum foil back. Sprinkle each serving with 1 tablespoon Parmesan cheese. Serve immediately.

  5. Note: If desired, fill foil packets with chicken and vegetables the night before and chill. Bake at 375° for 35 minutes.

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