- 1 small zucchini
- ½ sweet potato
- 1 small bunch of asparagus
- 4 mushrooms
- ¼-1/3 lb of chicken tenders
- 1 small red potato
- 1 TBS Olive Oil
- 1tsp Oregano
- 1 tsp Basil
- 1 tsp Rosemary
- Salt and pepper
- 1 TBS shredded Asiago cheese
- ½ TBS RR&Co Heirloom Garlic Oxymel, or to taste
Lay foil pieces down on the counter- 2 pieces about 16 inches long.
Slice sweet potato and red potato in ¼ inches rounds. Trim woody ends off of asparagus and quarter mushrooms. Slice zucchini in half; lengthwise and then cut each in half.
Place olive oil, herbs, salt and pepper in bowl. Mix to combine. Lightly toss vegetables in herbed olive oil.
Lay down 5-6 asparagus spears on each piece of foil. Lay Red and Sweet Potato slices on top of asparagus. Place zucchini on top of potatoes. Toss chicken in remaining herbed olive oil mixture. Then, lay chicken tenders on zucchini and scatter mushrooms around vegetables and chicken.
Wrap-up the packets tightly. Cook in oven at 350 degrees for 45min-1 hour. Remove from foil. Season with salt and pepper, as needed. Sprinkle with Heirloom Garlic Oxymel and shredded Asiago cheese.