7 to 8 oz Organic chicken breast
1 small Freshly squeezed lime (juice)
½ Freshly squeezed lemon (juice)
½ medium Red bell pepper, chopped
½ medium Yellow squash, halved and sliced
½ small to med Yellow or red onion, julienned
1 clove Garlic, peeled and minced
2 teaspoons Raw honey or agave syrup
2 tablespoons Fresh parsley, finely chopped
1 tablespoon Cilantro, coarsely chopped
¼ teaspoon Coarse ground black pepper
¼ teaspoon Salt
¼ teaspoon Thyme
½ teaspoon Oregano
Preheat oven to 350˚ Fahrenheit. Section off a large enough piece of tinfoil to wrap the chicken and vegetables in (about 12”).
Place the chicken breast in the center of the tinfoil and fold the sides up around it (gauging to make sure that the chicken will be completely enclosed), leaving enough room for the veggies to fit in. Add the onion, bell pepper and squash around the chicken.
Pour the lemon and lime juices evenly over the chicken and veggies, making sure that the sides of the tinfoil are secure so that no juices leak out.
Drizzle the raw honey over the chicken and then sprinkle the salt, pepper, thyme, oregano, and garlic over the chicken and veggies. Finally, disperse the parsley and cilantro on top of the chicken.
Wrap the sides of the tinfoil together over the chicken and veggies loosely so that it is completely enclosed. Place the tinfoil packet on a baking sheet or in a glass dish and put it in the oven.
Bake for 25 to 30 minutes. Check to see that the chicken is done cooking by cutting it open at the thickest part and making sure there is no pink in the middle, or stick a meat thermometer into the thickest part to see that it reaches 165˚ Fahrenheit.
When it is finished, remove contents from the packet and serve onto a plate. The portion of chicken can be halved for a normal meal portion. Store leftovers in a sealable container and refrigerate or freeze. Reheat by placing in the oven at 250˚ Fahrenheit for 5 to 10 minutes on a plate, covered by tinfoil.