Garden Chicken 'n' Veggies


1 (0.7-ounce) envelope dry Italian dressing mix, with 1 tablespoon reserved
4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total)
1 red bell pepper, cut into 1-inch chunks
1 zucchini, cut into 1/2-inch slices
1/2 onion, cut in half moon slices
1 tablespoon vegetable oil
1 cup (4 ounces) shredded mozzarella cheese


1.Preheat oven to 400 degrees F. Tear 4 pieces of aluminum foil, each about 12 x 18 inches.

2.Sprinkle chicken evenly with dressing mix, then lay each piece of chicken on a piece of aluminum foil.

3.In a large bowl, combine bell pepper, zucchini, onion, the reserved 1 tablespoon Italian dressing mix, and oil; toss until vegetables are completely coated. Distribute vegetable mixture evenly over chicken breasts and drizzle any remaining dressing over vegetables.Sprinkle cheese over vegetables and seal packets tightly. Place packets on a rimmed baking sheet.

4.Bake 20 to 25 minutes, or until no pink remains in chicken and juices run clear.