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Chicken with Orange, Spinach and Cherry Tomatoes
A simple recipe that combines vegetable and fruit with chicken. The recipe utilizes baking in foil, which is a great low-fat cooking method that produces wonderfully tender and juicy chicken.
Ingredients
- fresh dill, minced4 tbsp
- orange peel, grated4 tsp
- garlic, minced3 tsp
- salt3/4 tsp
- cherry tomatoes, halved4 cup
- olive oil1 tbsp
- chicken breast halves, skinless, boneless, thinly sliced crosswise4
- fresh spinach leaves, firmly packed, torn, about 8 ounces4 cups
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 14 steps
Preheat oven to 400°F.
Place large baking sheet in oven to heat.
Mix dill, orange peel, garlic and salt in medium bowl. Season with pepper.
Combine tomatoes, oil and 1 teaspoon dill mixture in small bowl.
Add chicken to remaining dill mixture in medium bowl and toss to coat.
Cut 4 sheets of foil each about 20 inches long.
Arrange 1 cup spinach on 1 sheet of foil.
Place a quarter of the sliced chicken mixture atop spinach.
Spoon a quarter of the tomato mixture atop chicken.
Fold foil over, enclosing contents completely and crimping edges tightly to seal.
Repeat with remaining 3 foil sheets, forming 4 packets total.
Arrange foil packets in single layer on heated baking sheet.
Bake until chicken is just cooked through, about 15 minutes.
Transfer to plates; let stand 5 minutes.