FROM 30/10'S KITCHEN...

Foiled Chicken Breasts

Another Delicious 30/10 Recipe

with Mixed Veggies

RECIPE SUMMARY

 

Foiled Chicken Breasts with Mixed Veggies 

Makes 1 Serving: Counts towards 1 Serving Meat, 1 tablespoon Oil, 1 cup Vegetables

 

INGREDIENTS

 1 Personal Serving Chicken Breast
 ½ cup Wax Beans
 ¼ cup Cherry Tomatoes
 ¼ cup Onion
 1 teaspoon Coconut Aminos
 ½ teaspoon Apple Cider Vinegar
 1 Clove of Garlic
 ½ teaspoon Oregano, dried
 ½ teaspoon Thyme, dried
 2 Cloves of Garlic, minced
 1 tablespoon Grapeseed Oil
 Sea Salt & Pepper, to taste

 

DIRECTIONS

1

In a gallon sized Ziploc bag, place the chicken breast, coconut aminos, apple cider vinegar, and 1 clove of garlic; let sit for at least 1 hour, or up to 24 hours in the refrigerator.

2

Preheat your grill or oven to 400ºF.

3

Cut the ends off the wax beans and slice them into 2 inch pieces; halve the tomatoes and slice the onion into ¼ inch thick slices and set aside.

4

In a medium bowl, combine the grapeseed oil, oregano, thyme, the remaining clove of garlic, salt and pepper; add in the wax beans, tomatoes, and onion, then stir.

5

On one half of a large piece of foil, place the chicken breast and vegetable mixture; pour any remaining oil over the chicken and veggies.

6

Fold the untouched half of the foil over the chicken and vegetables and crimp to seal.

7

Place the foil packet on the grill or in the oven and cook for 20 to 45 minutes until chicken is cooked through (165ºF).

8

Let sit and cool for 10 minutes. You can eat right out of the foil or on a plate.

 

Ingredients

 1 Personal Serving Chicken Breast
 ½ cup Wax Beans
 ¼ cup Cherry Tomatoes
 ¼ cup Onion
 1 teaspoon Coconut Aminos
 ½ teaspoon Apple Cider Vinegar
 1 Clove of Garlic
 ½ teaspoon Oregano, dried
 ½ teaspoon Thyme, dried
 2 Cloves of Garlic, minced
 1 tablespoon Grapeseed Oil
 Sea Salt & Pepper, to taste

Directions

1

In a gallon sized Ziploc bag, place the chicken breast, coconut aminos, apple cider vinegar, and 1 clove of garlic; let sit for at least 1 hour, or up to 24 hours in the refrigerator.

2

Preheat your grill or oven to 400ºF.

3

Cut the ends off the wax beans and slice them into 2 inch pieces; halve the tomatoes and slice the onion into ¼ inch thick slices and set aside.

4

In a medium bowl, combine the grapeseed oil, oregano, thyme, the remaining clove of garlic, salt and pepper; add in the wax beans, tomatoes, and onion, then stir.

5

On one half of a large piece of foil, place the chicken breast and vegetable mixture; pour any remaining oil over the chicken and veggies.

6

Fold the untouched half of the foil over the chicken and vegetables and crimp to seal.

7

Place the foil packet on the grill or in the oven and cook for 20 to 45 minutes until chicken is cooked through (165ºF).

8

Let sit and cool for 10 minutes. You can eat right out of the foil or on a plate.

Foiled Chicken Breasts

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