-
1
Preheat the oven to 425F.
-
2
Cut eight 15-inch-long sheets of cooking parchment or aluminum foil.
-
3
Set aside.
-
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
Set aside.
-
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
Sprinkle on both sides of the chicken.
-
8
Using your fingertips, gently press the mixture so it adheres to the chicken.
-
9
Slightly mound the tomato mixture on the center of four of the parchment or foil sheets.
-
10
Place the chicken on the tomato mixture.
-
11
Place the remaining four sheets of parchment or foil over the chicken.
-
12
Fold the edges toward the center.
-
13
Holding the tops together, fold several times to seal securely.
-
14
Place the packets on a large baking sheet.
-
15
Bake for 20 minutes.
-
16
Using the tines of a fork, carefully open a packet away from you (to prevent steam burns).
-
17
If the chicken is no longer pink in the center, carefully open the remaining packets and serve.
-
18
If the chicken isnt done, reclose the open packet and continue baking all the packets for about 5 minutes.
-
19
Serve the chicken and vegetables in the packets.
-
20
(Per serving)
-
21
Calories: 176
-
22
Total fat: 4.0g
-
23
Saturated: 0.5g
-
24
Trans: 0.0g
-
25
Polyunsaturated: 0.5g
-
26
Monounsaturated: 2.0g
-
27
Cholesterol: 66mg
-
28
Sodium: 233mg
-
29
Carbohydrates: 7g
-
30
Fiber: 2g
-
31
Sugars: 4g
-
32
Protein: 28g
-
33
Calcium: 30mg
-
34
Potassium: 269mg
-
35
1 vegetable
-
36
3 lean meat
