Serves: 5
Total Calories: 124

3 tablespoons olive oil, extra virgin
1 teaspoon minced fresh tarragon
1 teaspoon salt
1 teaspoon pepper
2 oranges, peeled and cut into 1/4" pieces
2 carrots, peeled and shredded
1 fennel bulb (about 12 ounces) tops discarded, halved, cored, and sliced thin
4 boneless, skinless chicken breasts, trimmed, pounded if necessary
2 green onions, sliced thin

Preheat the oven to 450 degrees.

Combine the oil, green onions, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Toss the mixture with the oranges in a bowl. Pat the chicken dry with paper towels and season with salt and pepper.

Arrange the carrot fennel mixture in the center of 3 or 4 pieces of foil. Lay the chicken over the vegetables, then spoon the orange mixture over the top.

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 for about 25 minutes. (To test the doneness of the chicken, you will need to open one of the packets. The juices from the chicken will run clear or 160-165 degrees.)

Nutritional Facts:

Serves: 5
Total Calories: 124
Calories from Fat: 72

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