Foil-Pack Grilled Chicken & Veggies
Servings:*
4 servingsIngredients
- 4 boneless, skinless chicken breasts
- ½ cup ranch salad dressing
- 4 cups assorted veggies such as potatoes, carrots, zucchini, broccoli, bell peppers and green beans, cut into ½ to 1-inch chunks
- ¼ cup water
Directions
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Heat grill to medium heat. Cut 4 sheets of heavy-duty foil, 18×12 inches, and spray them with cooking spray.
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Place a chicken breast on each piece of foil. Spoon a tablespoon of ranch dressing over each piece of chicken.
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Mix ¼ cup additional dressing with ¼ cup water and mix with veggies. Spoon veggies evenly over chicken.
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Bring up the foil and seal edges. Grill foil pouches about 20 minutes; turn and cook another 15 minutes or until veggies are tender and juice of chicken is clear when center of thickest part is cut and internal temperature reaches 170 F when tested with a meat thermometer. To serve, carefully open packs and sprinkle with Parmesan or your family’s favorite shredded cheese.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.