Ingredients:

  • 4 Boneless, Skinless Chicken Breasts (approx. 6 oz each)
  • 1 lb Fresh Asparagus Spears, ends snapped off
  • 1 cup Cherry Tomatoes, halved
  • 1/2 small Yellow Onion, thinly sliced
  • 2 Tbsp Olive Oil (plus more for foil)
  • Kosher Salt & Freshly Ground Black Pepper (To taste)
  • 4 Tbsp Unsalted Butter, melted
  • 4 cloves Fresh Garlic, minced finely
  • 3 Tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 1/2 tsp Dried Thyme
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C). If chicken breasts are very thick, lightly pound them to an even thickness (about ¾ inch or 2 cm) using a mallet or rolling pin.
  2. Snap the woody ends off the asparagus, halve the cherry tomatoes, and slice the onion thinly. Toss the vegetables together in a bowl with a drizzle of olive oil, salt, and pepper.
  3. Create the Sauce: In a small bowl, melt the butter. Whisk in the minced garlic, lemon juice, lemon zest, and dried thyme. Season lightly with salt and pepper.
  4. Prepare the Foil: Lay out four sheets of heavy-duty foil (approx. 18 x 14 inches) on the counter. Lightly brush the center of each foil sheet with a little olive oil to prevent sticking.
  5. Layer the Ingredients: Divide the vegetable mixture evenly among the four packets, creating a bed in the center of the foil. Place one seasoned chicken breast on top of the vegetables in each packet.
  6. Spoon the Sauce: Drizzle ¼ of the lemon-garlic butter sauce evenly over the top of the chicken and vegetables in each packet. Sprinkle with a little fresh parsley (reserving some for garnish).
  7. Seal the Packs: Bring the two longest edges of the foil up to meet over the food. Fold the edges together tightly, crimping to create a sturdy seal. Then, roll up the remaining open ends securely to form a completely sealed, airtight parcel.
  8. Bake: Place the sealed foil packs onto a prepared baking sheet. Bake for 22 to 25 minutes.
  9. Check for Doneness: Carefully open one packet (watch out for escaping steam!). Insert a meat thermometer into the thickest part of the chicken. The internal temperature must register 165°F (74°C).
  10. Rest and Serve: Allow the packs to rest on the counter for 5 minutes before serving. Carefully transfer the entire packet onto a plate, open the foil, and garnish with reserved fresh parsley.