Chicken with Orange, Spinach and Cherry Tomatoes
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Orange | 1 medium (131g) | 62 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tbsp minced fresh dill
- 4 tsp grated orange peel
- 3 tsp minced garlic
- ¾ tsp salt
- 4 cup cherry tomatoes , halved
- 1 tbsp olive oil
- 4 skinless boneless chicken breast halves, thinly sliced crosswise
- 4 cups firmly packed torn fresh spinach leaves (about 8 ounces)
Directions
Preheat oven to 400°F.
Place large baking sheet in oven to heat.
Mix dill, orange peel, garlic and salt in medium bowl. Season with pepper.
Combine tomatoes, oil and 1 teaspoon dill mixture in small bowl.
Add chicken to remaining dill mixture in medium bowl and toss to coat.
Cut 4 sheets of foil each about 20 inches long.
Arrange 1 cup spinach on 1 sheet of foil.
Place a quarter of the sliced chicken mixture atop spinach.
Spoon a quarter of the tomato mixture atop chicken.
Fold foil over, enclosing contents completely and crimping edges tightly to seal.
Repeat with remaining 3 foil sheets, forming 4 packets total.
Arrange foil packets in single layer on heated baking sheet.
Bake until chicken is just cooked through, about 15 minutes.
Transfer to plates; let stand 5 minutes.