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Homemade Foil Baked Chicken and Broccoli photo

Foil Baked Chicken and Broccoli

Tender seasoned chicken and broccoli steam-bake in foil for an easy, healthy dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings

Equipment

  • oven-safe baking sheet
  • aluminum foil (2 large sheets)
  • nonstick spray
  • Knife and cutting board
  • Measuring Spoons

Ingredients
  

  • 1 head broccoli cut into medium florets
  • 4 tablespoons water
  • 1.5 pounds boneless skinless chicken breasts cut into bite-size pieces
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon ground rosemary
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt more or less to taste

Instructions
 

  • Preheat the oven to 375°F (190°C). Spray two large sheets of aluminum foil with nonstick spray, leaving room around the edges to seal each packet.
  • Divide the broccoli florets in half and place each portion in the center of a foil sheet. Drizzle 2 tablespoons of water over the broccoli on each sheet.
  • Top the broccoli on each sheet with half of the bite-size chicken pieces. Sprinkle the minced garlic, dried thyme, ground rosemary, ground sage, black pepper, and salt evenly over the chicken.
  • Fold the foil edges together to create sealed packets and place both packets on the baking sheet.
  • Bake in the preheated oven for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  • Carefully cut a slit in each packet to release steam, then open the foil and serve.

Notes

  • Use fresh or thawed chicken for even cooking.
  • Adjust salt and pepper to taste.
  • Ensure packets are sealed to trap steam.