This dish is magic. I’ve read a lot about cooking chicken in tin foil and throwing in a bunch of vegetables, but I couldn’t really find a recipe that I actually wanted to follow. Therefore, I resulted to the lazy way out and just chopped up what I had in my fridge–and magic. Incredibly healthy and delicious magic. I feel like I should say decadent, because I’ve been watching the Food Network for an hour and all Sandra Lee says about her food is that it’s “decadent”, even though she never actually tastes any of the main courses that she makes. So this is decadent, sorta. Like 250-300 calories for an actually filling meal with barely any fat decadent. I win.
I love parsnips. If carrots and potatoes made sweet love and had a child, it would be the parsnip. The parsnip of love. I like that.
Ingredients:
- 3 chicken breasts (around 6-7 ounces each before cooking, cooking down to about 5 ounces each)
- 1/2 cup baby carrots
- 2 parsnips
- 1 large, or two small zucchini
- 3 pinches (around 1 -1 1/2 tablespoons) of dried rosemary
- 3 pinches (around 1-1 1/2 tablespoons) of dried thyme
- 1 scant tablespoon of paprika
- 1 1/2 tablespoons light butter (Mine has 45 calories a tablespoon.)
- 3 full-sized scallions (I guess that’s what you call them. Who knows? Just 3 of those stick onion things.)
- Olive oil Pam
- Salt
- Pepper
Preheat the oven to 375 degrees. Rinse and trim three chicken breasts.
Salt and pepper each breast to taste. (I mostly like this because it looks pretty after cooking).
Peel and chop 2 parsnips.
Chop the baby carrots in half.
Slice the zucchini and cut each circle into quarters.
Chop the scallions.
Spray a very large piece of foil with Pam. Put one chicken breast in the middle. Cover with 1/3 of the veggies.
Add one chopped scallion and a pinch more salt and pepper.
Dot with 1/2 tablespoon of butter.
Combine 1 pinch of each thyme and rosemary and 1/3 of the paprika.
Sprinkle on the chicken breast.
Close the tin foil into a pouch, and repeat for the other two chicken breasts.
Place on a pan and into the oven. Cook for 30 minutes or until the chicken is cooked through.
Open the packet and serve! Each serving is around 250-300 calories, depending upon the size of the chicken breast and amount of veggies.
