Basil Chicken and Vegetables

Ingredients

• 0.5 cup tightly basil fresh shredded packed
• 1 large bell pepper thinly sliced
• 0.5 teaspoon pepper black freshly ground
• 0.7 cup carrots thinly sliced
• 4 teaspoons olive oil 
• 1 ounce parmesan cheese fresh grated
• 1.5 pounds chicken breast halves boneless skinless cut into 1-inch strips
• 1 small zucchini sliced

Equipment

• baking sheet
• oven
• aluminum foil

Directions

1. Preheat oven to 37
2. Tear off 4 (12-inch) lengths of heavy-duty foil; fold each piece of foil in half, shiny sides together.
3. Place on a baking sheet, and open out flat, shiny side up. Coat with cooking spray.
4. Arrange one-fourth of chicken strips on half of each foil square near the crease. Spoon vegetables evenly over chicken; sprinkle with basil and black pepper.
5. Drizzle 1 teaspoon olive oil over vegetables in each packet. Fold foil over chicken and vegetables, bringing edges together; fold edges over to seal securely. Pleat and crimp edges to make an airtight seal.
6. Bake at 375 for 30 minutes.
7. Remove chicken mixture from packets, and transfer to individual serving plates. Or, if desired, place packets on individual serving plates; cut an opening in the top of each packet, and fold aluminum foil back.
8. Sprinkle each serving with 1 tablespoon Parmesan cheese.
9. carbo rating: 6