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Prep Time
10 Mins
Cook Time
20 Mins
Yield
4

How to Make It

Step 1

Preheat the oven to 350°.

Step 2

Tear off 4 large pieces of aluminum foil and place onto a cutting board.

Step 3

In the center of each piece of foil, evenly distribute the sliced zucchini, chopped red pepper and cilantro. Top with one chicken breast each.

Step 4

Season with salt and pepper to taste and squeeze the juice of half of a lime on each chicken breast. 

Step 5

In a small saucepan, add the chicken broth and wine, bring to a boil. Remove from heat.

Step 6

Fold up ends of foil to create a pocket, seal ends tightly, leaving the top open.

Step 7

Carefully pour 1/4 of the stock into each foil pocket, and then seal the tops tightly.

Step 8

Fill a deep roasting pan with 1/2" of water. Place pockets in the pan.

Step 9

Cook in oven for 15-20 minutes.

Step 10

Meanwhile, cook rice according to package instructions.

Step 11

Once chicken is cooked, carefully open the pockets, as the steam will be very hot.

Step 12

In a shallow bowl, add a serving of cooked rice, one chicken pocket, and drizzle olive oil to taste. Serve with lime wedges.

Step 13

 

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