Chicken, Potatoes, and Carrots in Foil
Healthy weeknight dinner you can prep the night before
This recipe is a staple for me. I started making it frequently when I was commuting to work and wanted a tasty and healthy dinner with no effort when I got home. I put together the entire meal either the night before or in the morning. The only work when you want to eat is to put the packets on a rimmed baking sheet and cook in a very hot oven. I have adapted this recipe from Cook's Country by reducing the oil and using more vegetables. The original recipe calls for adding some lemon juice and chives before serving, but I have never done that and still find this a flavorful dish.
Adapted From:
Cook's Country
If you don't have a red onion, any onion will work. Make sure you cut the potatoes and carrots evenly so they cook evenly. It is best to use breasts that are 6 to 8 ounces, so the carrots and potatoes don't overcook. Some chicken breasts these days can be huge, so I trim them down a bit and save the extra to freeze for soup. This recipe is easily doubled. I usually only need two servings, so that is how I have it written here.
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