Instructions
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Preheat the Oven
Preheat your oven to 400°F (200°C). If grilling, heat your grill to medium. -
Prepare Foil Packets
Tear two large pieces of aluminum foil. Lightly brush the center of each with olive oil. -
Assemble the Packets
Place a chicken breast in the center of each foil sheet. Season with salt and pepper.Advertisement: -
Add Toppings
Top each chicken breast with pineapple chunks, red bell pepper, carrot slices, and zucchini. -
Pour the Sauce
Drizzle the teriyaki sauce evenly over the chicken and vegetables. -
Seal the Packets
Fold the foil sides over the ingredients and roll tightly to form a sealed packet. -
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.Advertisement: -
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
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Prep Time: 10 minutes
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Cook Time: 30 minutes
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Total Time: 40 minutes
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Serves: 2
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Calories: ~350 kcal per serving
Tips & Variations
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Swap chicken breasts for boneless thighs for extra tenderness.
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Add mushrooms, snap peas, or baby corn for more veggies.
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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
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Fridge: Store cooked foil packets (sealed) for up to 3 days.
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Freezer: Assemble uncooked packets and freeze for up to 1 month. Thaw before cooking.
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Reheat: Warm packets in the oven at 300°F (150°C) until hot.
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Tools You’ll Need
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Cutting board & knife
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Mixing bowls (optional)
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Baking tray (for oven)
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Aluminum foil
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Meat thermometer (recommended)
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