1cupmarinara saucelow sugar, low salt, if possible
1cupgrated mozzarella cheese
2tbspgrated parmesan cheese
Parsleyfor serving
Instructions
To a large nonstick skillet, heat the oil over medium high heat. Sprinkle the chicken with salt and pepper and pan-fry until lightly golden, about 3 minutes per side.
Meanwhile, preheat oven to 400 F.
Lay out four sheets of tin foil, about 15 inches in length.
Divide up the zucchini, rapini, artichoke hearts, sundried tomatoes, cherry tomatoes, oregano, and a pinch each of salt and pepper.
Top the veggies with a chicken breast in each pack, and top that with marinara sauce, and cheese.
Spritz the inside of the foil of oil or nonstick spray (to prevent the cheese from sticking). Fold the short sides up (top and bottom), then fold the left side over the chicken, and then the right side over.
Bake in the oven for 25 minutes.
Open up the package and bake for an additional 7-8 minutes until the cheese caramelizes a bit and the chicken is 165 F inside.
Carefully transfer the foil pack to a serving plate, top with parsley and enjoy!