Ingredients:
– 2 boneless, skinless chicken breasts
– 1 cup fresh pineapple chunks
– 1/4 cup teriyaki sauce
– 1 tablespoon olive oil
– 1 red bell pepper, sliced
– 1 carrot, thinly sliced
– 1 zucchini, sliced
– 2 green onions, chopped
– Salt and pepper, to taste
– Aluminum foil for wrapping
Directions:
1. Preheat your oven to 400°F (200°C).
2. Cut two large pieces of aluminum foil and lay them flat on your countertop.
3. Place one chicken breast in the center of each foil piece. Drizzle with olive oil, and season with salt and pepper.
4. Add pineapple chunks, red bell pepper slices, carrot slices, and zucchini slices on top of each chicken breast.
5. Pour the teriyaki sauce evenly over the chicken and vegetables.
6. Fold the edges of the foil over the chicken and vegetables, sealing the packets tightly.
7. Arrange the foil packets on a baking sheet and bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
8. Carefully open the foil packets, watching for hot steam. Garnish with chopped green onions before serving.
Notes:
– Add your favorite vegetables for more variety and nutrition.
– This recipe can also be cooked on a grill for a smoky flavor.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: Approximately 350 per serving
Servings: 2 servings
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