Garden Chicken 'n' Veggies
Courtesy of Mr. Food Test Kitchen 4 Servings • 20 Min. Cook Time| Ingredients |
|---|
| 1 (0.7-ounce) envelope dry Italian dressing mix, with 1 tablespoon reserved |
| 4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total) |
| 1 red bell pepper, cut into 1-inch chunks |
| 1 zucchini, cut into 1/2-inch slices |
| 1/2 onion, cut in half moon slices |
| 1 Tbsp. vegetable oil |
| 1 c. (4 ounces) shredded mozzarella cheese |
Directions:
1. Preheat oven to 400 degrees F. Tear 4 pieces of aluminum foil, each about 12 x 18 inches.
2. Sprinkle chicken evenly with dressing mix, then lay each piece of chicken on a piece of aluminum foil.
3. In a large bowl, combine bell pepper, zucchini, onion, the reserved 1 tablespoon Italian dressing mix, and oil; toss until vegetables are completely coated. Distribute vegetable mixture evenly over chicken breasts and drizzle any remaining dressing over vegetables.Sprinkle cheese over vegetables and seal packets tightly. Place packets on a rimmed baking sheet.
4. Bake 20 to 25 minutes, or until no pink remains in chicken and juices run clear.
Recipe and Image from the Mr. Food Test Kitchen
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