- 4-boneless, skinless chicken breast halves (about 1 pound)
- Pinch salt
- Pinch freshly ground black pepper
- 2-scallions, chopped
- 1-medium carrot, sliced diagonally
- 1-small zucchini, cut lengthwise in half, then crosswise into ½ pieces
- 1 tsp-dried tarragon
- ½ tsp-grated orange zest
Heat oven to 400 F. Cut four 2-foot lengths of parchment paper or foil. Fold each in half to make 1 foot square. Sprinkle the chicken breast with salt and pepper. Place a breast slightly below the middle of each square of paper. In a small bowl.
Combine the scallions, carrots, zucchini, tarragon, and orange zest. Spoon ¼ of the vegetables mixture over each chicken breast. Fold the parchment or foil over the chicken and crimp the edges together tightly. Bake for 20 minutes on a baking sheet. To serve, cut an x in the top of each packet with scissors and tear to open.
Servings: Serves 4
Nutritional information per serving
- 144 calories
- 27g protein
- 4g carbohydrates
- 2 g fats