When I hear claims for 30 minute meals, I usually don’t believe them. I’m not a master culinary chef that can chop everything in a matter of seconds and I like to make sure everything is going right, aka, I take my time. This meal, even for the slowest choppers, will be ready in 30 minutes. The chicken only cooks for 12-15 minutes, 12 in my oven, and is perfectly cooked. Not only is the chicken perfect, but the entire foil packet is; all of the vegetables are crisp tender.
This meal reminded me a lot of one of my favorite, not calorie friendly, meals, Japanese-style hibachi. The chicken is steamed in a sauce that gives it great flavor and the vegetables take on that delectable flavor as well. There is no additional sodium added to this dish and you don’t miss it a bit. I made this for lunch one day, because I was feeling something healthy and not time-consuming; this fit the bill.
Ingredients: 4 Chicken Breast, boneless & skinless 1 Red Bell Pepper 1 Green Bell Pepper 4 Green Onion Stalks 2 tablespoons of Soy Sauce, low-sodium 1 tablespoon of Brown Sugar 1 tablespoon of Rice Vinegar 1 teaspoon of Sriracha 4 teaspoons of Sesame Seeds, toasted
First, preheat your oven to 400 degrees.
Cut your vegetables into strips and then bite sized pieces, set aside. Whisk together the soy sauce, brown sugar, rice vinegar, and sriracha, set aside.
Now, pound your chicken to even thickness, about 1/4 inch thick.
Next, cut 4 pieces of foil about 18 inches long, each. Place the chicken inside the foil, top with vegetables, fold the foil pacakges up on the ends, pour 1 1/2 tablespoon of sauce in each packet. Close the top leaving about 2 inches of space at the top, for the steam to cook the contents.
Place the foil packets on a baking sheet and bake for 12-15 minutes until the chicken is cooked through. Sprinkle with sesame seeds.
Happy Cooking, The Barbee Housewife