Chicken with Orange, Spinach and Cherry Tomatoes
Chicken, spinach and cherry tomatoes cook together in sealed foil packets, so the meat steams in its own juices and stays tender. Orange peel and fresh dill do the seasoning, with garlic underneath, which gives the dish a bright, herby edge without much fat. Each person gets a packet that is assembled in minutes and bakes in about 15. The tomatoes and spinach release liquid that spoons nicely over rice.
Instructions
Heat the oven to 400°F and put a large baking sheet inside to heat up. Stir the dill, orange peel, garlic and salt together in a medium bowl, then season with pepper.
In a small bowl, toss the cherry tomatoes with the olive oil and 1 teaspoon of the dill mixture. Add the sliced chicken to the remaining dill mixture in the medium bowl and toss until every piece is coated.
Cut four sheets of foil, each about 20 inches long. Lay 1 cup of spinach on one sheet, top it with a quarter of the chicken, and spoon a quarter of the tomato mixture over the chicken.
Fold the foil over the filling and crimp the edges tightly so the packet is fully sealed. Repeat with the other three sheets to make four packets.
Set the packets in a single layer on the hot baking sheet. Bake about 15 minutes, until the chicken is just cooked through.
Move the packets to plates and let them stand for 5 minutes before opening. Serve with rice.
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