Chicken and Vegetable Packets

Ingredients:

• 4 chicken breasts (boneless and skinless)
• salt (to taste, optional)
• pepper (to taste, optional)
• 1/4 red onion (julienned)
• 1 carrot (julienned)
• 1 red pepper (julienned)
• 1 celery stalk (julienned)
• 1/2 zucchini (julienned)
• 1 clove garlic (minced)
• 2 tablespoons basil (fresh, chopped)
• 2 teaspoons olive oil (or oil of your choice - divided)
• 4 teaspoons lemon juice (freshly squeezed (1 tablespoon + 1 teaspoon, divided))

Instructions:

1. Preheat oven to 400°F.
2. Cut four large rectangles of parchment paper or aluminum foil and fold in half to create a crease. Unfold.
3. Place each chicken breast in the middle of the foil or parchment paper and season with salt and pepper (if desired).
4. Top chicken with your choice of vegetables and seasonings.
5. Drizzle each packet with 1/2 teaspoon oil and 1 teaspoon lemon juice.
6. Fold the parchment paper or foil in half and then crimp around the edges tightly in 1/4-inch folds to create a half-moon shape.
7. Using a spatula, transfer the packets to a baking sheet. Bake until the chicken is cooked to an internal temperature of 165 °F, about 20 minutes, depending on the thickness of the chicken breast

Notes:

• Use herbs like thyme, rosemary, or cilantro instead of basil for new flavors.
• Make in advance: prep packets and refrigerate, then bake when ready.
• Serve over brown rice, quinoa, or whole grain pasta for added fiber.
• Lemon zest can boost brightness—add just before serving.