Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 lb (450g) asparagus, trimmed and cut into 2-inch pieces
  • 1 large leek, white and light green parts only, thinly sliced and washed thoroughly
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried Italian herbs (or a blend of thyme, rosemary, oregano)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Lemon slices for garnish (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Cut four large pieces of heavy-duty aluminum foil.
  3. In a large bowl, combine chicken, asparagus, leeks, garlic, olive oil, lemon juice, Italian herbs, salt, and pepper. Toss to coat evenly.
  4. Divide the chicken and asparagus mixture evenly among the four foil sheets. Place the mixture in the center of each sheet.
  5. Fold the foil over the mixture, crimping the edges tightly to create a sealed packet. Ensure there are no gaps.
  6. Place the foil packets on a baking sheet. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  7. Let the packets rest for a few minutes before opening. This allows the steam to redistribute and keeps the chicken moist.
  8. Carefully open the foil packets. Garnish with lemon slices and fresh parsley, if desired. Serve immediately.