Garden Chicken Bake

Garden Chicken Bake
4 servings

1 (0.7-ounce) envelope dry Italian dressing mix
4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total)
1 red bell pepper, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 zucchini, cut into 1/2-inch slices
1 medium onion, cut in half then into 1/2-inch slices
1/2 cup Italian dressing
1 cup (4 ounces) shredded mozzarella cheese, divided

Preheat the oven to 450°F. Tear 4 pieces of aluminum foil, each about 12" x 18".
Place the dry dressing mix in a shallow dish. Coat both sides of the chicken breasts evenly with the mix then lay each piece of chicken on a piece of aluminum foil.
In a large bowl, combine the bell peppers, zucchini, onion, and Italian dressing, and toss until the vegetables are completely coated. Distribute the vegetable mixture evenly over the chicken breasts and drizzle any remaining dressing over the vegetables.
Distribute the mozzarella cheese over the vegetables (1/4 cup per packet) and seal the packets tightly. Place on a rimmed baking sheet and bake for 30 to 35 minutes, or until no pink remains in the chicken and the juices run clear. Serve in the foil (see Note).


NOTE - I like to let adult guests open their own chicken packets at the table but make sure they’re careful to open the packets away from them. The steam from the packets is very hot!