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🍽️ Chicken and Vegetable Foil Packets

350 kcal · 30 min · 4 servings

Ingredients

• 400 g potatoes
• 400 g broccoli
• 200 g mushrooms
• 2 tomatoes
• 600 g chicken breast fillet
• 2 tbsp oil
• salt
• pepper
• 450 ml canned tomatoes
• 1 tbsp dried oregano
• chives
• 300 g yogurt (1.5% fat)
• 2 tsp lemon juice

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Slice the potatoes into thin rounds.
3. 3. Remove the tough stems from the broccoli and wash it.
4. 4. Drain the broccoli and divide it into small florets.
5. 5. Clean the mushrooms and cut each one in half.
6. 6. Wash the tomatoes and remove the hard stem ends.
7. 7. Cut the tomatoes into coarse wedges.
8. 8. Rinse the chicken breast fillet under cold water.
9. 9. Pat the meat dry with a kitchen towel.
10. 10. Cut the chicken meat into thin strips.
11. 11. Cut four pieces of aluminum foil to 30 x 40 cm each.
12. 12. Brush the shiny side of the foil with some oil.
13. 13. Place the potato slices in the center of one foil piece.
14. 14. Lightly salt the potatoes.
15. 15. Distribute the chicken strips over the potatoes.
16. 16. Top the meat with the broccoli florets.
17. 17. Add the tomato wedges.
18. 18. Add the halved mushrooms.
19. 19. Season everything with salt and pepper.
20. 20. Puree the canned tomatoes with salt, pepper, and oregano.
21. 21. Pour the tomato sauce over the vegetables and meat.
22. 22. Fold the aluminum foil over the filling.
23. 23. Seal the ends of the packets tightly.
24. 24. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
25. 25. Bake the packets in the oven for 25 to 30 minutes.
26. 26. Wash the chives and shake them dry.
27. 27. Cut the chives into small rings.
28. 28. Mix the yogurt with the chives and lemon juice.
29. 29. Season the yogurt sauce with salt and pepper.
30. 30. Serve the sauce together with the hot chicken packets.

Nutrition per serving

• kcal: 350
• Protein: 47 g · Fett/Fat: 8 g · Carbs: 21 g