Ingredients:

  • 1.5 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 cups zucchini, sliced into half-moons
  • 1 cup red bell pepper, chopped into 1-inch pieces
  • 1 cup cherry tomatoes, left whole
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 lemon, sliced into thin rounds

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a medium mixing bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, salt, and pepper.
  3. Add the cubed chicken, zucchini, red bell pepper, and cherry tomatoes to the bowl, stirring until every piece is evenly coated in the glaze.
  4. Cut four large sheets of heavy-duty aluminum foil (approximately 12 x 16 inches).
  5. Distribute the chicken and vegetable mixture evenly across the center of the four foil sheets.
  6. Top each portion with one or two lemon slices.
  7. Fold the sides of the foil upward and pinch the top edges together tightly, twisting them to create an airtight seal.
  8. Place the packets on a large baking sheet and bake in the oven until the chicken reaches an internal temperature of 165°F (74°C).