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Foil Packet Chicken with Peas and Carrots

Yield: 4 -6 foil packets

Ingredients

  • 18-24 baby carrots
  • 2 cups sugar snap peas
  • 1 (1-inch piece) of fresh gingerroot, peeled and grated (I grated mine on my microplane
  • 3 garlic cloves, finely chopped or pressed through a garlic press
  • Salt and pepper
  • 4 small chicken breasts, about 1 ½ pounds, trimmed (with large, thick chicken breasts, I cut them in half by butterflying them and cutting all the way through to make two thinner cuts of chicken – this helps the chicken cook quicker and helps your chicken to go further)
  • 2 tablespoons hoisin sauce

Instructions 

  • Preheat the oven to 450 degrees. Cut 4 pieces of aluminum foil (heavy duty) about 12 inches square (if you don’t have heavy-duty aluminum foil, use two pieces of regular aluminum foil for each packet). In a small bowl, combine garlic and ginger (I used my fingers to gently mash them together).
  • Arrange the carrots and peas on the aluminum foil. Sprinkle with the ginger/garlic mixture (this doesn’t sprinkle like salt and pepper so don’t worry if you get a clump here and there – the flavors will absorb while baking), and salt and pepper to taste. Brush the chicken on both sides with the hoisin sauce. Top each portion of vegetables with a piece of chicken. Salt lightly.
  • Bring opposite sides of the foil up to meet over the chicken. Fold the edges together in a ¼-inch fold, and then fold over 3 more times. Fold the open edges at either end of the packet together in a ¼-inch fold, and then fold over twice again to seal.
  • Put the foil packets on a baking sheet and bake for 30-35 minutes. Transfer the contents of each packet to a dinner plate and serve.