Foil Packet Chicken with Peas and Carrots
User Reviews
5.0
3 reviews
Excellent
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Servings
4 -6 foil packets
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Course
Main Course
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Cuisine
American
Foil Packet Chicken with Peas and Carrots
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 18-24 baby carrots
- 2 cups sugar snap peas
- 1 (1-inch piece) of fresh gingerroot, peeled and grated (I grated mine on my microplane
- 3 garlic cloves finely chopped or pressed through a garlic press
- salt and pepper
- 4 small chicken breasts about 1 ½ pounds, trimmed (with large, thick chicken breasts, I cut them in half by butterflying them and cutting all the way through to make two thinner cuts of chicken – this helps the chicken cook quicker and helps your chicken to go further)
- 2 tablespoons hoisin sauce
Instructions
- Preheat the oven to 450 degrees. Cut 4 pieces of aluminum foil (heavy duty) about 12 inches square (if you don’t have heavy-duty aluminum foil, use two pieces of regular aluminum foil for each packet). In a small bowl, combine garlic and ginger (I used my fingers to gently mash them together).
- Arrange the carrots and peas on the aluminum foil. Sprinkle with the ginger/garlic mixture (this doesn’t sprinkle like salt and pepper so don’t worry if you get a clump here and there – the flavors will absorb while baking), and salt and pepper to taste. Brush the chicken on both sides with the hoisin sauce. Top each portion of vegetables with a piece of chicken. Salt lightly.
- Bring opposite sides of the foil up to meet over the chicken. Fold the edges together in a ¼-inch fold, and then fold over 3 more times. Fold the open edges at either end of the packet together in a ¼-inch fold, and then fold over twice again to seal.
- Put the foil packets on a baking sheet and bake for 30-35 minutes. Transfer the contents of each packet to a dinner plate and serve.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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