Baked Chicken, Tomato, and Zucchini Packets

1. 1

   Preheat the oven to 425F.

2. 2

   Cut eight 15-inch-long sheets of cooking parchment or aluminum foil.

3. 3

   Set aside.

4. 4

   In a large bowl, combine the tomatoes, zucchini, onion, oil, 1 teaspoon lime zest, the lime juice, 1/4 teaspoon cumin, and 1/8 teaspoon salt, stirring to coat.

5. 5

   Set aside.

6. 6

   In a small bowl, stir together the remaining 2 teaspoons lime zest, remaining 1/4 teaspoon cumin, and remaining 1/8 teaspoon salt.

7. 7

   Sprinkle on both sides of the chicken.

8. 8

   Using your fingertips, gently press the mixture so it adheres to the chicken.

9. 9

   Slightly mound the tomato mixture on the center of four of the parchment or foil sheets.

10. 10

    Place the chicken on the tomato mixture.

11. 11

    Place the remaining four sheets of parchment or foil over the chicken.

12. 12

    Fold the edges toward the center.

13. 13

    Holding the tops together, fold several times to seal securely.

14. 14

    Place the packets on a large baking sheet.

15. 15

    Bake for 20 minutes.

16. 16

    Using the tines of a fork, carefully open a packet away from you (to prevent steam burns).

17. 17

    If the chicken is no longer pink in the center, carefully open the remaining packets and serve.

18. 18

    If the chicken isnt done, reclose the open packet and continue baking all the packets for about 5 minutes.

19. 19

    Serve the chicken and vegetables in the packets.

20. 20

    (Per serving)

21. 21

    Calories: 176

22. 22

    Total fat: 4.0g

23. 23

    Saturated: 0.5g

24. 24

    Trans: 0.0g

25. 25

    Polyunsaturated: 0.5g

26. 26

    Monounsaturated: 2.0g

27. 27

    Cholesterol: 66mg

28. 28

    Sodium: 233mg

29. 29

    Carbohydrates: 7g

30. 30

    Fiber: 2g

31. 31

    Sugars: 4g

32. 32

    Protein: 28g

33. 33

    Calcium: 30mg

34. 34

    Potassium: 269mg

35. 35

    1 vegetable

36. 36

    3 lean meat

* Per serving · 4 servings · Values may vary.