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Italian Mozzarella Chicken Foil Pockets
4 4 oz. chicken breasts pounded to an even thickness
1/4cup olive oil
2tablespoons lemon juice
1tablespoon Dijon mustard
1tablespoon balsamic vinegar
3-4 garlic cloves, minced
1tsp EACH dried basil, dried parsley, onion powder, salt, dried oregano
1/4tsp EACH pepper, red pepper flakes
1 1/2cups zucchini, cut into ¼” slices(approx. 2 medium zucchini)
2cups potatoeschopped into 1/4-1/2” cubes
1 1/2cups sliced carrots(3-4 medium carrots)
1/2 small onion, chopped
2tablespoons butterchopped into 8 cubes (optional)
1cup shredded mozzarella cheesemore or less to taste
fresh lemon juice
Whisk together all of the Marinade ingredients in a shallow dish or freezer bag. Remove 1/4 cup Marinade for vegetables.
Add chicken to marinade in bag, remove excess air and turn to coat. Marinate room temperature up to 30 minutes or up to 2 hours in the refrigerator.
Meanwhile, add potatoes and carrots to a large microwave safe bowl. Add 1 tablespoon water. Cover, and microwave 5 minutes. Drain well.
Add zucchini and onions to potatoes/carrots in large bowl. Add 1/4 cup reserved marinade. Toss to coat.
Lay out four 18×12-inch pieces of heavy aluminum foil on your counter. Add one piece of chicken to each piece of foil. Evenly divide veggies between foil packets, placing around chicken. Evenly dot veggies and chicken with cubed butter. Seal foil packets closed and transfer to a baking sheet.
Preheat oven to 400 degrees F. Bake for 20-25 minutes OR until veggies are tender and chicken is cooked through.
Carefully open foil and sprinkle each chicken breasts with mozzarella. Leave foil open and broil until cheese is melted. Garnish with fresh parsley, lemon juice and freshy cracked salt and pepper if desired.