Foil Packet Chicken with Peas and Carrots

Foil Packet Chicken with Peas and Carrots puts baby carrots, sugar snap peas and garlic cloves at the center of a chicken recipe and finishes in about a straightforward cook, enough for 4 -6 foil packets.

• 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
• 2 tablespoons hoisin sauce

Instructions

1. 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).
2. 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.
3. 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.
4. 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.

Give it a minute off the heat, then serve it while it is still hot.