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Nutrition info

AmountPer 210 g serving
  • Calories520
  • Protein34 g
  • Fat40 g
  • Saturated fat12 g
  • Carbohydrates5 g
  • Fibrenull g
  • Sugars2 g
  • Cholesterol135 mg
  • Sodium390 mg
% Daily ValuePer 210 g serving
  • Potassium10
  • Calcium35
  • Iron8
  • Vitamin A2
  • Vitamin C15
  • Vitamin B625
  • Vitamin B1292
  • Folate6
  • Magnesium
  • Zinc46
Food prep tip

Dill Chicken in Foil

  • Gluten Free
  • Quick 'n' Easy
  • Thigh
Prepping10min
Cooking60min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 34 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Sprinkle chicken thighs with salt and pepper.

2

In small container, mix together melted margarine, lemon juice and dill weed.

3

Cut eight 12 inch (30 cm) squares of heavy duty aluminum foil; spray each with vegetable cooking spray.

4

Place 1 tsp (5 mL) of dill-margarine sauce on center of each foil square; place 1 chicken thigh on sauce.

5

On each chicken thigh, sprinkle 1 tsp (5 mL) green onion and 2 Tbsp (30 mL) carrot slices.

6

Top each with an additional 1 tsp (5 mL) of the sauce and 1 slice of cheese.

7

Fold foil into packets, sealing securely. Label, date and freeze chicken until needed.

8

When ready to serve, put frozen foil packets in baking pan and place in 400ºF (200ºC). oven for about 1 hour or until fork can be inserted in chicken with ease.

9

If serving immediately without freezing, place foil packets in baking pan and bake in 400ºF (200ºC). oven for about 35 minutes or until chicken reaches an internal temperature of 165ºF (74ºC).