Basil Chicken and Vegetables

If carrots are not allowed on your low-carb plan, add another bell pepper, thinly sliced, in place of the sliced carrot.

Yield: 4 servings (serving size: about 5 ounces chicken, 3/4 cup vegetable mixture, and 1 tablespoon cheese)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 0.0%
  • Fat: 8.3g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 42.9g
  • Carbohydrate: 7.8g
  • Fiber: 1.8g
  • Cholesterol: 102mg
  • Iron: 2.1mg
  • Sodium: 219mg
  • Calcium: 113mg


  • Cooking spray
  • 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch strips
  • 1 large 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 freshly ground black pepper
  • 4 teaspoons olive oil
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese


  1. 1. Preheat oven to 375°.
  2. 2. Tear off 4 (12-inch) lengths of heavy-duty 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. 3. Arrange one-fourth of chicken strips on half of each foil square near the crease. Spoon vegetables evenly over chicken; sprinkle with basil and black pepper. Drizzle 1 teaspoon olive oil over vegetables in each packet. Fold 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. 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.
  5. carbo rating: 6
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