Chicken with Orange Dill Cherry Tomatoes and Spinach

Introduction

The combination of orange peel, fresh dill, cherry tomatoes, and spinach keeps these foil packets light but full-flavored. You bake the thinly sliced chicken for about 15 minutes, and the sealed packets hold in enough moisture to keep the meat tender. This fits a weeknight dinner well and also portions cleanly for four servings.

Recipe Details

• Prep Time: 5 min,
• Cook Time: 15 min
• Total Time: 20 min
• Servings: 4

Ingredients

• 4 tbsp minced fresh dill
• 4 tsp grated orange peel
• 3 tsp minced garlic
• ¾ tsp salt
• 4 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 4 skinless boneless chicken breast halves, thinly sliced crosswise
• 4 cups firmly packed torn fresh spinach leaves (about 8 ounces)

Instructions

1. Preheat oven to 400°F.
2. Place large baking sheet in oven to heat.
3. Mix dill, orange peel, garlic and salt in medium bowl. Season with pepper.
4. Combine tomatoes, oil and 1 teaspoon dill mixture in small bowl.
5. Add chicken to remaining dill mixture in medium bowl and toss to coat.
6. Cut 4 sheets of foil each about 20 inches long.
7. Arrange 1 cup spinach on 1 sheet of foil.
8. Place a quarter of the sliced chicken mixture atop spinach.
9. Spoon a quarter of the tomato mixture atop chicken.
10. Fold foil over, enclosing contents completely and crimping edges tightly to seal.
11. Repeat with remaining 3 foil sheets, forming 4 packets total.
12. Arrange foil packets in single layer on heated baking sheet.
13. Bake until chicken is just cooked through, about 15 minutes.
14. Transfer to plates; let stand 5 minutes.

Variations

• Replace the chicken breast halves with boneless skinless chicken thighs. You will get a slightly richer flavor and a more forgiving texture, though the packets may need a few extra minutes in the oven.
• Swap the cherry tomatoes for grape tomatoes. The flavor stays similar, but grape tomatoes tend to hold their shape a little better after baking.
• Use baby kale instead of spinach. The greens will be sturdier and slightly earthier, with less collapse in the packet.
• Add a pinch of red pepper flakes to the dill, orange peel, garlic and salt mixture. That gives the finished packets a little heat without changing the structure of the dish.
• Serve the packet contents over rice or couscous. The juices from the tomatoes and chicken turn into a light sauce that the grains absorb well.

Tips for Success

• Slice the chicken thinly and evenly crosswise so it cooks through in the 15-minute bake time.
• Heat the baking sheet as directed; it helps the bottoms of the packets start cooking immediately.
• Crimp the foil edges tightly so the steam stays inside the packets and the spinach can wilt properly.
• The chicken is done when it is opaque throughout and no longer looks glossy in the center.
• Let the packets stand for 5 minutes before opening so the juices settle and the steam drops slightly.

Storage and Reheating

Store leftovers in airtight containers in the fridge for up to 3 days. If you want to freeze them, cool completely and pack into freezer-safe containers for up to 2 months; the tomatoes and spinach will soften more after thawing.

Reheat in the microwave, covered loosely, in 30-second bursts until hot. You can also reheat in a 325°F oven in a covered baking dish for about 10 to 15 minutes. If reheating from frozen, thaw in the fridge first for more even warming.

FAQ

Can you assemble the foil packets ahead of time?

Yes. You can assemble them a few hours ahead and keep them refrigerated until ready to bake.

Do you need to preheat the baking sheet?

Yes. The hot sheet helps the packets start cooking right away and keeps the chicken and tomatoes from lagging in the oven.

Can you use frozen spinach instead of fresh?

You can, but thaw and squeeze it dry first. Frozen spinach releases more water, so the packets will be looser and less fresh-tasting.

How do you keep the chicken from drying out?

Make sure the chicken is sliced thinly, tossed well with the dill mixture, and baked only until just cooked through. Overbaking is the main reason the texture turns dry.