Ingredients
- 2 boneless, skinless chicken breasts (about 180–200 g each)
- 1 cup fresh pineapple chunks
- 1 medium zucchini, sliced
- 1 red bell pepper, chopped
- 2 green onions, sliced
- 1 tbsp olive oil
- 1 tbsp low-sodium soy sauce
- 1 tbsp honey
- 1 tbsp fresh lime juice
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp chili flakes, optional
- ½ tsp sesame seeds, optional
Instructions
- Heat oven to 200°C / 400°F.
- In a small bowl, mix olive oil, soy sauce, honey, lime juice, garlic powder, paprika, black pepper, and onion powder.
- Pat the chicken breasts dry and coat them thoroughly with the marinade.
- Lay two large sheets of heavy-duty foil on a baking tray. Divide the zucchini and bell pepper between them.
- Place one chicken breast on top of the vegetables in each foil packet.
- Add pineapple chunks around and on top of the chicken.
- Fold the foil tightly into sealed packets, leaving a little room for steam.
- Bake for 22–28 minutes, depending on chicken thickness, until the chicken reaches 74°C / 165°F internally.
- Carefully open the packets—the steam will be very hot.
- Garnish with sliced green onions and sesame seeds. Spoon the flavorful juices over the chicken before serving.
💪 To make it even higher in protein
Serve each packet with ½ cup Greek yogurt mixed with lime juice, garlic, salt, and pepper as a creamy side sauce. This can add roughly 10–12 g extra protein per serving.
Tip: For the best texture, don’t overcook the chicken. A meat thermometer is the easiest way to get juicy chicken while keeping it safely cooked.
