So, when I first met my husband he wanted to cook for me. On one of our first dates he made me a delicious meal known as a "foil dinner." It was chicken breast, veggies and gobs of butter wrapped in foil and baked in the oven then served with ketchup. It's a dish I missed since not only it was delicious but it reminds me of many early dinners in our relationship curled up in front of the fire or a movie.. so I improved upon the recipe and they are now enjoyed weekly in our home.
Instead of using aluminum foil as I am trying to detox metals from my system, I just use a ceramic baking dish. I still use the chicken breast and veggies, but instead of "gobs of dairy laden butter" I use olive oil, herbs and a small pat of dairy free butter on each breast for moisture. We also of course no longer use store brand ketchup because of the vinegar and sugar, I either serve it with fresh tomatoes or a wonderful Apple Cider Vinegar sugar-free ketchup I found at Sprouts which I will be reviewing later.
On with the recipe! PS. this serves two, so find someone who you like to share with ;)
Ingredients:
2-4 chicken breasts (this also works great with turkey cutlets or pork chops)
two teaspoons Earth Balance soy-free, dairy-free butter or healthy cooking fat for AIP & Whole 30.
1 tsp thyme
1 tsp garlic powder
1 tsp dried basil
olive oil
2 zucchini
2 ribs of celery
1 large fresh tomato (exclude for AIP)
sea salt
Directions:
Preheat oven to 350 degrees. In a casserole baking dish place chicken breasts and drizzle olive oil on both. Add thyme, a pinch of sea salt, garlic powder and basil and any other seasonings you prefer. Oregano works great with turkey. Turn breasts over and apply olive oil and seasonings to the other side as well.
Cut up zucchini into rounds, not too thin as they will cook down and chop celery. Add on top and around the chicken. Cook covered for 1 hour or until chicken reaches internal temperature of 165 degrees.
Serve with cool fresh tomato.
*I've also cooked the tomato sliced on top for an italian taste and it came out wonderful.
** If you are feeling like adding some starch to the dish sweet potatoes make a wonderful addition as well. Cut up two sweet potatoes and add them around the chicken similar to cooking a roast.
Instead of using aluminum foil as I am trying to detox metals from my system, I just use a ceramic baking dish. I still use the chicken breast and veggies, but instead of "gobs of dairy laden butter" I use olive oil, herbs and a small pat of dairy free butter on each breast for moisture. We also of course no longer use store brand ketchup because of the vinegar and sugar, I either serve it with fresh tomatoes or a wonderful Apple Cider Vinegar sugar-free ketchup I found at Sprouts which I will be reviewing later.
On with the recipe! PS. this serves two, so find someone who you like to share with ;)
Ingredients:
2-4 chicken breasts (this also works great with turkey cutlets or pork chops)
two teaspoons Earth Balance soy-free, dairy-free butter or healthy cooking fat for AIP & Whole 30.
1 tsp thyme
1 tsp garlic powder
1 tsp dried basil
olive oil
2 zucchini
2 ribs of celery
1 large fresh tomato (exclude for AIP)
sea salt
Directions:
Preheat oven to 350 degrees. In a casserole baking dish place chicken breasts and drizzle olive oil on both. Add thyme, a pinch of sea salt, garlic powder and basil and any other seasonings you prefer. Oregano works great with turkey. Turn breasts over and apply olive oil and seasonings to the other side as well.
Cut up zucchini into rounds, not too thin as they will cook down and chop celery. Add on top and around the chicken. Cook covered for 1 hour or until chicken reaches internal temperature of 165 degrees.
Serve with cool fresh tomato.
*I've also cooked the tomato sliced on top for an italian taste and it came out wonderful.
** If you are feeling like adding some starch to the dish sweet potatoes make a wonderful addition as well. Cut up two sweet potatoes and add them around the chicken similar to cooking a roast.
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