1 T grated lemon peel
1 T extra virgin olive oil
1/2 t dried rosemary, crushed
1/2 t sea salt
4 boneless, skinless chicken breast halves (4 to 6 oz. each)
1 pkg. (8 oz.) fresh sugar snap peas
1 medium yellow squash, sliced
1/2 cup sun-dried tomatoes
PREHEAT oven to 400°F.
MIX lemon peel, olive oil, rosemary, and salt in small bowl until well blended; set aside.
TEAR off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Unfold.
Link to how to make the parchment package
PLACE 1 chicken breast half on one-half of each sheet near crease. Spread about 1/2 teaspoon seasoning mixture over each chicken breast. Place peas, squash and red pepper around chicken.
FOLD over other half of sheet to enclose ingredients. Starting at top corner, make small overlapping folds down entire length of packet to seal edges together. Twist the last fold several times to make a tight seal. Repeat to make 4 packets. Place parchment packets on large cookie sheet.
BAKE 20 to 25 minutes. Place parchment packets on dinner plates. Carefully cut an X in top of each packet to allow steam to escape. Serve immediately.
Number of Servings: 4
Carbs per serving – 10