Ingredients:
- 2 potatoes, peeled and diced (divide each diced potato into two portions, creating 4 portions in all)
Directions:
- Preheat oven to 375 degrees Fareinheit.
- Next, you take your Reynolds foil wrap, cut 4 pieces about 12x12 sizes each.
- Then put one chicken breast in each piece of foil, about half of the diced potato in each piece, and 1 diced carrot.
- Divide mushrooms into 4 parts, put each portion into each of the foil packs.
- Add 2 tbs.of chipotle sauce, and 1tbs.of butter.
- Add salt and pepper to taste.
- Next, seal each pack on the sides and fold on top, making sure all sides are closed tightly so no liquid will spill.
- Put all 4 packs on top of a baking sheet and bake for 35 to 45 minute.
- Be careful when you take the packs out, they will be very hot.
- Let sit for about 5 minutes then open each pack and eat right out of the pack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.97 Kcal (724 kJ) | ||
| Calories from fat | 83.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.27g | 14% | |
|---|---|---|---|
| Cholesterol | 24.45mg | 8% | |
| Sodium | 148.59mg | 6% | |
| Potassium | 420.04mg | 9% | |
| Total Carbs | 19.62g | 7% | |
| Sugars | 8.3g | 33% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 4g | 8% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 0.9mg | 5% | |
| Calcium | 31.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 118.48 Kcal (496 kJ) | ||
| Calories from fat | 57.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.35g | 14% | |
|---|---|---|---|
| Cholesterol | 16.75mg | 8% | |
| Sodium | 101.78mg | 6% | |
| Potassium | 287.72mg | 9% | |
| Total Carbs | 13.44g | 7% | |
| Sugars | 5.69g | 33% | |
| Dietary Fiber | 2.05g | 12% | |
| Protein | 2.74g | 8% | |
| Vitamin C | 2.9mg | 7% | |
| Vitamin A | 0.6mg | 31% | |
| Iron | 0.6mg | 5% | |
| Calcium | 21.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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