This recipe was a hit at faculty cooking class I taught at Glenbard North High School this week. It takes only 10-15 minutes to preple before cooking. It can also be assembled the night before, wrapped in foil pouches and placed in the fridge for cooking the next day. What’s even better, the cleanup is a snap!
Lemon Chicken with Potatoes (serves 4-6)
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 pound Yukon Gold potatoes, cut into 1/2 -inch cubes
1 medium onion, diced
1 small zucchini, diced
2 tablespoons olive oil
3 tablespoons lemon juice
2 teaspoons dried oregano
2 garlic cloves, minced
1 teaspoon salt
1/2 cup diced tomatoes
1/2 cup crumbled feta cheese
Preheat oven to 400 degrees. Mix all ingredients together except tomatoes and feta. Place equal amounts onto 4 large squares of foil. Fold in top and sides of each to enclose. Place packets on a large baking sheet. Bake for 30 minutes until chicken is cooked through and potatoes are soft. Carefully open packets and sprinkle equal amounts of tomatoes and feta over each. Enjoy!
Adapted from U.S. Potato Board