Arts
Ingredients 6 cloves fresh garlic, coarsely chopped 1 large sweet potato (about 1 lb) 2 chicken fillets (about 1 1/2 lb) 1 tablespoon roasted garlic-herb seasoning 1 tablespoon smoked paprika 12 oz fresh broccoli florets 2 tablespoons olive oil, divided Nonstick aluminum foil 1 lime, cut into wedges Steps Preheat oven to 425°F. Chop garlic. Cut potato and chicken into 1-inch cubes (wash hands). Combine seasoning and paprika. Coat potatoes, broccoli, and garlic with 1 tablespoon oil and 1 tablespoon seasoning mixture. Coat chicken with remaining 1 tablespoon oil and 1 tablespoon seasoning mixture (wash hands). Place 4 foil sheets on flat work space, then divide vegetable mixture evenly, in a single layer, among foil sheets. Bring up foil sides; double-fold top and ends to seal pouches. Place vegetable pouches on baking sheet seam-side up; bake 12 minutes. Open foil packets carefully; top vegetables with even amount chicken mixture (do not reseal pouches). Bake 12–15 more minutes or until vegetables are tender and chicken is 165°F. Cut lime into wedges; serve chicken and vegetables with lime wedge. --- Send in a voice message: https://anchor.fm/stacey-ann-bradley/message