Happy MLK Day! If you are like me and don’t have to work today, count yourself lucky. WH is at work, but I at least get to have lunch with him. Something we really miss now that I work 30 minutes away.
Here’s an easy dish I found at MrsDash.com. I was planning this week’s menu and, as I said, looking for easy and quick dishes that required minimal thought. I wanted a chicken dish, and since I love Mrs. Dash seasonings, I searched the site.
The dish I found is very easy and the clean up is so simple (WH was happy). It’s a chicken and vegetable dish you cook in a pouch of aluminum foil or parchment paper. My chicken took longer to cook than the recipe said because I had larger chicken pieces. The dressing also came out very thin and runny, and that may have been because of a prolonged cooking time. But the chicken ended up being nicely cooked as were the vegetables. Not too squishy, just enough crunch left. This recipe would be really good with a side of white rice.
Definitely a quick dinner when you don’t want to think too much about what you are doing. Warning: the bottled marinade called for is very zesty. Definitely stick to the amount listed and don’t add extra (like I did) unless you like a lot of kick.
Garlic Chicken and Vegetable Pouches
- 2 4 oz. boneless, skinless chicken breasts
- 1 small zucchini, sliced into 1/2 inch slices
- 1 red pepper, seeded and cut into 1/2 inch squares
- 1 yellow pepper, seeded and cut into 1/2 inch squares
- 6 Tbsp. Mrs. Dash Zesty Garlic Herb 10-Minute Marinade
- 2 pieces of heavy duty foil or parchment
- Preheat oven to 400F.
- Arrange one chicken breast in the middle of each piece of foil or parchment.
- Place 1/2 of the vegetables on top of each chicken breast.
- Bring sides of pouch up around chicken and add 3 Tbsp. Marinade to each pouch, making sure to coat chicken and vegetables.
- Wrap pouch loosely around mixture and seal edges carefully with double fold.
- Cook pouches for 25 to 30 minutes or until the chicken is cooked through.