Juicy chicken breasts cooked in a sweet and savory teriyaki sauce with fresh pineapple, vibrant veggies, and a hint of smokiness. Perfect for a quick and healthy meal that’s packed with flavor!
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:2 servings 1x
Category:Main Course
Method:Baking (or Grilling)
Cuisine:Asian-inspired
Diet:Gluten Free
Ingredients
Scale
2 boneless, skinless chicken breasts
1 cup fresh pineapple chunks
1/4 cup teriyaki sauce
1 tablespoon olive oil
1 red bell pepper, sliced
1 carrot, thinly sliced
1 zucchini, sliced
2 green onions, chopped
Salt and pepper to taste
Aluminum foil for wrapping
Instructions
Preheat your oven to 400°F (200°C).
Cut two large pieces of aluminum foil and lay them flat on your countertop.
Place each chicken breast in the center of the foil pieces, drizzle with olive oil, and season with salt and pepper.
Top each chicken breast with pineapple chunks, bell pepper slices, carrot slices, and zucchini slices.
Pour the teriyaki sauce evenly over the chicken and veggies.
Fold the sides of the foil over the chicken and vegetables to create a sealed packet.
Place the foil packets on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
Carefully open the foil packets, being cautious of the steam. Garnish with chopped green onions before serving.
Notes
Feel free to add your favorite vegetables to the foil packets for extra flavor and nutrition.
You can also cook these packets on a grill instead of in the oven for a delightful smoky taste.