Chicken Caprese Hobo dinner

By shelliec

Ingredients

• 6 oz. fresh mozzarella pearls or fresh mozzarella cut into 1/2 inch cubes
• 3/4 cup thinly sliced fresh basil
• 30 cherry tomatoes halved
• 6 tsp. balsamic vinegar
• 2 tsp. salt divided
• 2 tsp. ground black pepper divided
• 3 medium zucchini
• 3 medium yellow summer squash
• 3 tsp. olive oil
• 3/4 tsp. Italian seasoning
• 6 (6 oz.) chicken breasts, cubed

Details

Servings 6
Adapted from thewholesomedish.com

Preparation

Step 1

1. Preheat oven to 375 degrees F.
2. In a small bowl, add the mozzarella, sliced basil, halved tomatoes, vinegar, 1 teaspoon salt, and 1 teaspoon pepper. Gently mix to combine. Set aside.
3. Cut the ends off the zucchini. Cut it in half, lengthwise. Then, cut it into 1/2 inch slices (making a half moon shape). Repeat with the yellow squash.
4. Tear off 6 long pieces of aluminum foil (about 1 1/2 feet each). Divide the zucchini and yellow squash between the two pieces of foil, gathering the squash in the middle of each sheet.
5. Drizzle the squash with the olive oil. Sprinkle the squash with the Italian seasoning. Then, sprinkle with a pinch of salt and pepper. Set aside.
6. Place the cubed chicken breast on top of the veggies.
7. Add the tomato mixture on top of the chicken.
8. Sprinkle each chicken breast with a pinch of salt and pepper.
9. Bring the longest ends of the foil up over the chicken and roll them together. Then roll the short ends in, making sealed packets. Place the packets on a large baking sheet.
Bake for 35 minutes, until the chicken is done. Let them cool for 5 minutes.