Baked Chicken With Italian Vegetable Packets

Ingredients

4 ounces chicken tenderloin, finely diced

2 cups zucchini, 1/8 inch slices

1 1/2 cups onion, thinly sliced

1/3 cup red potato, thinly sliced

1 1/2 cups tomato, seeded and chopped

1 1/3 teaspoons olive oil

1 tablespoon balsamic vinegar

2 teaspoons garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

4 tablespoons parsley, chopped

Salt and pepper, to taste

Directions

Preheat oven to 425 degrees Fahrenheit.

Combine chicken and vegetables in a medium bowl.

In a small bowl whisk together olive oil, vinegar, garlic, thyme, oregano, parsley, and salt and pepper.

Pour over chicken-vegetable mixture. Toss to coat.

Cut a piece of aluminum foil large enough to wrap mixture. Place foil on baking tray and fill with mixture.

Fold foil up around the mixture and seal it. Leave a small steam vent on the top of the package.

Bake for 25 to 30 minutes. When done, cut open foil (be careful of escaping steam) and spoon mixture onto serving dish.