Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 2 cups zucchini, sliced into half-moons
  • 1 cup red bell pepper, diced
  • 1 cup red onion, coarsely chopped
  • 1 cup baby gold potatoes, sliced into thin 1/8-inch rounds
  • 3 tbsp extra virgin olive oil
  • 1 tbsp dried Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp red pepper flakes
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Cube 1.5 lbs chicken breast into 1 inch pieces. Note: Uniform sizes ensure everything cooks evenly.
  3. Slice 2 cups zucchini into half moons and 1 cup baby gold potatoes into 1/8 inch rounds.
  4. Dice 1 cup red bell pepper and coarsely chop 1 cup red onion.
  5. Combine chicken and all veggies in a large bowl. Drizzle with 3 tbsp olive oil and toss with 1 tbsp Italian seasoning, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp red pepper flakes. Toss until everything looks glossy.
  6. Tear four 12x16 inch sheets of heavy duty foil. Divide the Italian Chicken Veggies mixture evenly between them.
  7. Fold the sides up and pinch the top edges tightly to seal. Note: Leave a small air gap inside for steam circulation.
  8. Place packets on a baking sheet and bake 20-25 minutes until the chicken is opaque and potatoes are tender.
  9. Carefully open the packets and top with 1 cup shredded mozzarella.
  10. Return to the oven 2-3 minutes until the cheese is bubbly. Garnish with fresh parsley and lemon wedges.