Teriyaki Chicken and Pineapple Foil Packets

Ingredients:
Two skinless and boneless chicken breasts
One cup of pieces of fresh pineapple
A quarter cup of teriyaki sauce

One tablespoon of olive oil
One sliced red bell pepper; one thinly sliced carrot; one sliced zucchini; two chopped green onions
To taste, add salt and pepper. Wrap in aluminum foil.

Instructions:

1. Set the oven temperature to 400°F, or 200°C.
2. Lay two large pieces of aluminum foil flat on your countertop after cutting them.
3. Arrange each chicken breast in the middle of the foil pieces, add salt and pepper to taste, and drizzle with olive oil.
4. Place chunks of pineapple, bell pepper, carrot, and zucchini on top of each chicken breast.
5. Evenly cover the chicken and vegetables with the teriyaki sauce.
6. To form a sealed packet, fold the sides of the foil over the chicken and veggies.
7. The chicken should be cooked through and have an internal temperature of 165°F (75°C) after 25 to 30 minutes of baking in a preheated oven with the foil packets on a baking sheet.
8. Open the foil packets carefully, being aware of the steam. Before serving, garnish with chopped green onions.

Remarks:

For added taste and nutrition, feel free to stuff the foil packets with your preferred veggies.
For a delicious smoky flavor, you may also cook these packets on a grill rather than in the oven.

Ten minutes for preparation; thirty minutes for cooking; forty minutes for total; roughly 350 kcal per serving; two serves

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