- Jul 06 2022
- 4:00 pm - 5:00 pm
- We Thrive Together
Cooking with Heidi
Join Heidi for a cooking class and follow along with her to learn how to make something new each week. You can find this recipe for this week below. Please RSVP through our website at www.WeThriveTogether.org, by email at alyssa@WeThriveTogether.org, or by phone at Toll Free: 1-866-584-5640.
1 c. classic BBQ sauce
1/4 c. soy sauce
1/4 c. extra-virgin olive oil
2 tbsp. lemon juice
1 tbsp. smoked paprika
2 tbsp. grated fresh ginger, from a 1″ piece
1 clove garlic, minced
1 tbsp. black pepper, divided
1 red bell pepper, stem and seeds removed, sliced 1″ thick
1 red onion, halved and sliced 1″ thick
2 c. cubed fresh pineapple
4 boneless, skinless chicken breasts (2 to 3 pounds total)
You will need aluminum foil
- Preheat oven to 350. In a small bowl, stir together BBQ sauce, soy sauce, oil, 2 tablespoons lemon juice, paprika, ginger, garlic, and 1 teaspoon each salt and pepper.
- Divide the bell pepper, onion, and pineapple between 4, 16” square sheets of heavy duty aluminum foil. Top each packet with a chicken breast and season with 2 teaspoons each salt and pepper, dividing evenly. Pour the sauce over top, dividing evenly, then tightly fold each piece of foil to make a packet and place on baking sheet.
- Cook, covered and undisturbed, for 20 minutes, then use tongs to carefully open the top of each packet. Cook for another 5 minutes, until an instant-read thermometer inserted into the thickest part of the breast reads 165°.
- Remove from the oven and let rest for 5 minutes. Transfer contents of each package to a plate and spoon any remaining sauce over top.