Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cubed into 1-inch pieces
  • 1 lb baby gold potatoes, sliced into 1/4-inch rounds
  • 2 cups fresh broccoli florets
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Slice the baby potatoes into uniform 1/4-inch rounds and cut the chicken into consistent 1-inch cubes.
  3. In a large mixing bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, paprika, salt, and pepper.
  4. Add the chicken, potato slices, and broccoli florets to the bowl and toss until evenly coated in the seasoning emulsion.
  5. Cut four 12x12 inch squares of heavy-duty aluminum foil and divide the chicken and vegetable mixture equally among them.
  6. Fold the sides of the foil upward and pinch the top tightly to create a sealed pouch, leaving a small pocket of air inside.
  7. Place the packets on a rimmed baking sheet and bake for 30 to 35 minutes until the packets puff up.
  8. Verify that the chicken has reached an internal temperature of 165°F (74°C) and potatoes are fork-tender.
  9. Garnish with chopped fresh parsley and serve with lemon wedges.