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.
Total Time
5 min
Servings
4
4 tbsp minced fresh dill
4 tsp grated orange peel
3 tsp minced garlic
¾ tsp salt
4 cup cherry tomatoes, halved
1 tbsp olive oil
4 skinless boneless chicken breast halves, thinly sliced crosswise
4 cups firmly packed torn fresh spinach leaves (about 8 ounces)
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.
15 minutes
Transfer to plates; let stand 5 minutes.
5 minutes
- •Serve with rice.