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The packets can be assembled several hours ahead of time and refrigerated, but they should be baked just before serving. To prevent overcooking, open each pack promptly after baking.
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Adjust an oven rack to the middle position and heat it to 450 degrees. Combine the oil, garlic, oregano, pepper flakes, 1/4 teaspoon pepper in a medium bowl. Measure half the oil mixture into a separate medium bowl and gently toss with the tomatoes. Add the zucchini to the remaining olive oil mixture and toss to coat.
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Cut four 12-inch squares of heavy-duty foil and lay them flat on a work surface. Arrange the zucchini in the center of each piece of foil. Season the chicken with salt and pepper and place on top of the zucchini. Top the chicken with the tomatoes then tightly crimp the foil into packets.
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Set the packets on a rimmed baking sheet and bake until the chicken is no longer pink in the center and the thickest part registers 160 degrees on an instant read thermometer, about 25 minutes.
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Carefully open the packets, allowing the steam to escape away from you, and let cool briefly. Using a spatula, gently push the chicken, vegetables, and any accumulated juices out onto dinner plates. Sprinkle with basil before serving.
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