Instructions

1. Preheat the Oven
   Preheat your oven to 400°F (200°C). If grilling, heat your grill to medium.

2. Prepare Foil Packets
   Tear two large pieces of aluminum foil. Lightly brush the center of each with olive oil.

3. Assemble the Packets
   Place a chicken breast in the center of each foil sheet. Season with salt and pepper.

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4. Add Toppings
   Top each chicken breast with pineapple chunks, red bell pepper, carrot slices, and zucchini.

5. Pour the Sauce
   Drizzle the teriyaki sauce evenly over the chicken and vegetables.

6. Seal the Packets
   Fold the foil sides over the ingredients and roll tightly to form a sealed packet.

7. Cook
   Place the foil packets on a baking sheet and bake for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (75°C).
   If using a grill, cook for the same time, flipping once halfway through.

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8. Garnish and Serve
   Carefully open the packets (beware of hot steam). Sprinkle with green onions and serve warm, with rice or quinoa if desired.

Time & Serving

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

• Serves: 2

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• Calories: ~350 kcal per serving

Tips & Variations

• Swap chicken breasts for boneless thighs for extra tenderness.

• Add mushrooms, snap peas, or baby corn for more veggies.

• For heat, stir in chili flakes or a dash of sriracha into the teriyaki sauce.

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• Use parchment paper if you prefer to avoid aluminum foil.

Storage & Make-Ahead

• Fridge: Store cooked foil packets (sealed) for up to 3 days.

• Freezer: Assemble uncooked packets and freeze for up to 1 month. Thaw before cooking.

• Reheat: Warm packets in the oven at 300°F (150°C) until hot.

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Tools You’ll Need

• Cutting board & knife

• Mixing bowls (optional)

• Baking tray (for oven)

• Aluminum foil

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• Meat thermometer (recommended)