Cookbook:Chicken with Orange, Spinach and Cherry Tomatoes

Chicken with Orange, Spinach and Cherry Tomatoes
Category	Chicken recipes
Servings	4
Time	prep 5 min, cooking 20 min
Difficulty

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A simple recipe that combines vegetable and fruit with chicken. The recipe utilizes baking in foil, which is a great low-fat cooking method that produces wonderfully tender and juicy chicken.

Ingredients

• 4 tbsp minced fresh dill
• 4 tsp grated orange peel
• 3 tsp minced garlic
• ¾ tsp salt
• 4 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 4 skinless boneless chicken breast halves, thinly sliced crosswise
• 4 cups firmly packed torn fresh spinach leaves (about 8 ounces)

Equipment and supplies

• Large baking sheet
• Medium bowl
• Small bowl
• Aluminum foil

Procedure

1. Preheat oven to 400°F.
2. Place large baking sheet in oven to heat.
3. Mix dill, orange peel, garlic and salt in medium bowl. Season with pepper.
4. Combine tomatoes, oil and 1 teaspoon dill mixture in small bowl.
5. Add chicken to remaining dill mixture in medium bowl and toss to coat.
6. Cut 4 sheets of foil each about 20 inches long.
7. Arrange 1 cup spinach on 1 sheet of foil.
8. Place a quarter of the sliced chicken mixture atop spinach.
9. Spoon a quarter of the tomato mixture atop chicken.
10. Fold foil over, enclosing contents completely and crimping edges tightly to seal.
11. Repeat with remaining 3 foil sheets, forming 4 packets total.
12. Arrange foil packets in single layer on heated baking sheet.
13. Bake until chicken is just cooked through, about 15 minutes.
14. Transfer to plates; let stand 5 minutes.

Notes, tips, and variations

• Serve with rice.