Description
Chicken, asparagus and potatoes all tossed in lemony goodness. With only 7 ingredients, your entire meal is ready in one foil packet – with clean-up a cinch!
Ingredients
Units
Scale
- 4 cups cubed red potatoes
- 1 bunch asparagus (about 12–16 spears)
- 4 teaspoons extra virgin olive oil
- salt
- ground black pepper
- 2 lemons
- 4 boneless, skinless chicken breasts (or 8 boneless, skinless chicken tenders)
- Optional seasonings: rosemary, thyme, oregano, basil
Instructions
- Preheat oven to 375 degrees F. Tear 4 long sheets of tin foil (mine were about 15 inches long), set aside.
- Wash & chop the red potatoes into 1/2 inch cubes. Place 1 cup of the cubes potatoes onto each sheet of tin foil.
- Wash the asparagus and trim the bottoms, if needed. Place 3-4 spears onto each sheet of tine foil along with the potatoes.
- Drizzle 1 teaspoon of olive oil onto each sheet of asparagus/potatoes. Cut 1 lemon in half and hand squeeze the juice over all 4 sheets as well. Lightly toss to fully coat them. Sprinkle salt, pepper and any additional desired seasonings, toss until evenly seasoned.
- Salt and pepper the chicken breasts (or tenders) on each side. Place 1 chicken breast (or 2 chicken tenders) atop each pile of veggies. Slice the remaining lemons and place 2 slices on top of each chicken piece.
- Fold the sides of the tin foil and wrap up, so it is completely closed.
- Place all 4 packets on a baking sheet and place in the oven. Bake for about 30 minutes or until the chicken is fully cooked (165 degree F internal temperature) and the potatoes are done.