Please Log in to view this content.
Oven Roasted (Or BBQ’d) Chicken Pockets
- OVERNIGHT MARINADE – So worth the thinking ahead. 2 minute prep
- 6 or so Hormone Free Antibiotic Free Boneless Skinless Chicken Breasts
- 1 large ziploc bag
- 1 tablespoon Herbes de Provence or any herbes you love!
- 1 tablespoon olive oil
- 1/2 cup lemon juiced
- sea salt
Mix all ingredients in the ziploc bag and let it marinate overnight. The lemon tenderizes the chicken so the longer the better, but even an hour would benefit your chicken!
The ACTUAL Cooking Part
The next day you’ll need:
- 3 zucchinnis, sliced into coins
- 3 tomatoes, sliced
- 6 handfuls of baby spinach
Place 6 squares of aluminum foil on a large baking sheet and preheat your oven to 350 degrees.
Add a tsp of the remaining marinade to each sheet.
Stack the veggies in the centre of each foil square. About a half a tomato first, then half a zuchinni, them a hand full of spinach. Then add the marinated chicken breasts on top.
Re-season with salt and pepper if desired.
Loosely wrap foil around the chicken and veg leaving the top of the pocket slightly opened
Bake or BBQ for about 25 minutes. Use a meat thermometer to determine whether cooked.
This comes out super moist and tasty and is best eaten right from the pocket.