• 40minutes
  • 197calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, P
MineralsCopper, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 ounces frozen baby carrots, defrosted

  2. 4 boneless skinless chicken breast halves

  3. 4 ounces whole mushrooms , drained

  4. 1 small sweet red pepper, cut in bite-size strips

  5. 3 tablespoons hoisin sauce

  6. 2 cloves minced garlic

  7. 1 teaspoon grated gingerroot

  8. 1 dash ground red pepper

  9. 1/4 cup sliced green onion

  10. hot cooked rice , optional

  11. 4 reynolds wrap aluminum foil, bags

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees.

  2. If carrots are still frozen, run under cold water to thaw.

  3. Rinse chicken and pat dry with a paper towel.

  4. Place one chicken breast in each foil bag along with baby carrots, mushrooms and red pepper strips.

  5. Divide evenly.

  6. In a small mixing bowl, blend together hoisin sauce, garlic, ginger and ground red pepper.

  7. Drizzle over chicken and vegetables.

  8. Close ends securely.

  9. Place each foil packet on a 15 x 10 x 1 inch baking pan.

  10. Bake for 30 minutes or until chicken is tender and no longer pink.

  11. To Serve: Carefully open end of foil packet to let steam escape.

  12. Place vegetables over cooked rice topped with sliced green onions.


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