Italian Chicken Packets
Chili Powder/Taco Seasoning
Corn with Chili and Lime
Fresh Bibb Lettuces with Lemon French Vinaigrette
Grow your herb garden this year using these blends as inspiration! Simply dry the freshly picked herbs and use them straight from the garden sprinkled generously over your finished dish. Rule of thumb here: stir in dried herbs at the beginning of the cooking process but sprinkle fresh herbs on after the dish is cooked and gently stir. No need to cook fresh herbs and they do taste so good fresh.
Italian Seasoning Mix
Use this blend anytime you’ve got something Italian cooking:
1 tablespoon dried basil
1 tablespoon dried marjoram
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried parsley
Italian Chicken Packets (Serves 4):
1 pound zucchini, sliced crosswise into ¼-inch-thick rounds
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
Italian Seasoning Blend
1/8 teaspoon red pepper flakes
8 ounces cherry tomatoes, halved
4 (6 oz) boneless, skinless chicken breasts, trimmed, pounded if necessary
¼ cup minced fresh basil
Lemon wedges, for serving
Toss the zucchini with ¼ teaspoon salt in the colander and let drain for 30 minutes. Spread the zucchini out on several layers of paper towels and pat dry; transfer to a bowl. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Cut eight 12-inch sheets of aluminum foil.
Combine the oil, garlic, Italian Seasoning Blend, red pepper flakes, and a little pepper in a bowl. Toss half of this mixture with the dried zucchini and toss the remaining mixture with the tomatoes in a separate bowl. Pat the chick dry with paper towels and season with salt and pepper.
Arrange the zucchini in the center of four pieces of foil. Lay the chicken on the zucchini on the zucchini then top with the tomato mixture.
Place the remaining pieces of foil on top and fold the edges over several times to seal. Place the packets on a rimmed baking sheet and cook until the chicken registers 160 to 165 degrees on am instant-read thermometer, about 25 minutes.
Carefully open the packets, allowing the steam to escape away from you, and let cool briefly. Smooth out the edges of the foil and, using a spatula, gently slide the chicken, vegetables, and any accumulated juices onto individual plates. Sprinkle with the basil and serve with the lemon wedges.
To freeze – an excellent idea, BTW -: place individual packets on a cookie sheet and fast freeze for an hour. Place them into a large freezer bag and label. Thaw over night and bake as directed, adding 30 minutes.
Chili Seasoning Blend:
1/2 cup Chili Powder
1/4 cup Garlic Powder
3 tablespoons Onion Powder
1/4 cup Oregano
2 tablespoons Paprika
1/4 cup Cumin
1 tablespoon Thyme
BONUS! Taco Seasoning Blend:
3 tablespoons is the same as 1 packet of store bought taco seasoning
1/4 cup Chili Seasoning Blend (see previous recipe)
1/4 cup Cumin Powder
1 Tablespoon Garlic powder
1 Tablespoon Onion powder
1 teaspoon Oregano
1/4 cup Himalayan salt or Sea salt (optional)
1 teaspoon ground pepper
To use: sprinkle on ground beef or chicken as you would any store bought taco seasoning.
Corn with Chili and Lime:
4 ears of corn1/4 cup fresh lime juice1 tablespoon butter1 teaspoon Chili Seasoning Blend1 1/2 teaspoons kosher saltoptional: lime wedges for serving
Preheat your oven to broil and place an oven rack about 6 inches from the heat at the top of the oven. Break or cut each ear of corn into four sections. Heat the lime juice and the butter in a small pan on the stove or in the microwave until the butter melts. Add the chili seasoning blend and the salt and stir or whisk to combine.Line a large baking sheet with foil and place the corn on the foil. Brush each ear of corn with the chili lime mixture. Broil for 3-5 minutes until the corn begins to darken slightly on the tips. Remove the corn from the oven, flip each ear over and brush the tops again with the chili lime mixture. Broil for another 3-4 minutes, until both sides are lightly browned. Remove from the oven and serve with additional lime wedges as desired.
Seasoned Salt Blend:
1/4 cup Onion Powder
1/4 cup Garlic Powder
1/4 cup Black Pepper (ground)
2 tablespoons Chili Powder
3 tablespoons Paprika
2 tablespoons dried Parsley Leaf (optional)
1 tablespoon ground Red Pepper Flakes (optional)
Fresh Bibb Lettuces with Lemon French Vinaigrette:
Separate 1 large head Bibb lettuce. In a large bowl whisk 1/3 cup lemon juice, ½ cup really good olive oil, salt, Seasoned Salt Blend, 1 teaspoon sugar or honey (to taste) ½ teaspoon celery seed. Toss in the Bibb lettuce, and using hands, stir with an “up and over” motion to get all the dressing in the bottom of the bowl to coat the lettuce.