Irietropical

Smoky Chicken and Vegetables

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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
  1. Preheat oven to 425°F. Chop garlic. Cut potato and chicken into 1-inch cubes (wash hands). Combine seasoning and paprika.
  2. 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).
  3. 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.
  4. 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.
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    IrietropicalBy Stacey Ann Bradley