ITALIAN CHICKEN AND VEGGIES
Tin Foil Packet Italian-Seasoned Chicken and Veggies.
Provided by Chelsea
Categories Dinner
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the grill to high or the oven to 425 degrees F.
- Slice the chicken breasts horizontally to get 4 pieces. Pound the pieces to even thickness. Make sure each piece is 4 ounces.
- Prep the veggies: half or quarter baby red potatoes (you want pretty small pieces so they'll cook in the same time as everything else). Thinly slice the green bell pepper, cut the onion into rings, and cut the carrots into 1/8th inch thick matchsticks.
- In a very large bowl, add the chicken, potatoes, bell pepper, onion rings, carrots, and minced garlic. Pour the olive oil over everything and then all of the seasonings: the dried basil, dried oregano, dried parsley, garlic powder, onion powder, dried thyme, and red pepper flakes if desired. Add salt and pepper to taste (I add about 1/2 teaspoon of salt and 1/4 of pepper, but do it to your preference).
- Toss all of the ingredients together to ensure everything is well coated in the seasonings and olive oil.
- Set out 4 large sheets of foil. Divide the mixture evenly among the foil making sure each foil pack gets 1 chicken piece.
- Seal the foil and grill on high heat for 15-25 minutes (large variance based on different grills/heat; my grill had these finished at 20 minutes) or in the oven for 30-45 minutes (again; large variance based on your oven temperature and how ingredients are prepared) or until the chicken is completely cooked through (registers 165 degrees F). My oven cooked these perfectly at 37 minutes and a friend tested this recipe and they were done at exactly 40 minutes.
- If grilling, I like to open the foil packs just a tiny bit at the top and if oven baking, you can open the foil packs at the end and broil for 1-2 minutes. (Totally optional.)
- Remove the foil packets from grill or oven and open carefully allowing for the steam to escape. If desired top with fresh parsley, a squeeze of fresh lemon, and freshly grated Parmesan cheese. Season additionally with salt and pepper if desired and enjoy immediately.
Nutrition Facts : Calories 237 kcal, ServingSize 1 serving
CHICKEN VEGGIE PACKETS
People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold in the juices during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze. -Edna Shaffer, Beulah, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Flatten chicken breasts to 1/2-in. thickness; place each on a piece of heavy-duty foil (about 12 in. square). Layer the mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and, if desired, salt. , Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake until chicken juices run clear, about 20 minutes. If desired, serve with lemon wedges.
Nutrition Facts : Calories 175 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 100mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
CHICKEN AND VEGETABLES IN FOIL PACKETS
Chicken and Vegetables in Foil Packets is the perfect easy meal! Flavorful, juicy chicken and seasoned veggies are a healthy family favorite!
Provided by Katerina | Easy Weeknight Recipes
Categories Dinner
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 450˚F.
- Cut out 4 sheets of foil, each measuring about 12"x12". Set aside.
- In a large mixing bowl combine the chopped chicken, peppers, zucchini, onion, and garlic.
- To the chicken mixture add olive oil, paprika, Italian Seasoning, garlic powder, onion powder, salt, and pepper; mix well until thoroughly combined.
- Spoon mixture evenly onto the 4 foil sheets.
- Fold all sides of the foil over the ingredients and seal it closed.
- Transfer the foil packs to a large baking sheet and cook for 20 to 25 minutes, or until chicken is cooked through and veggies are tender. Chicken is cooked through when internal temperature registers at 165˚F.
- Remove from oven.
- Carefully poke a hole in the top of the packets, to let some of the steam out. Open the packets away from your face because of the remaining steam inside.
- Taste for salt and pepper, and adjust accordingly.
- Garnish with pepper flakes, if using, and chopped parsley.
- Serve.
Nutrition Facts : Calories 245 kcal, Carbohydrate 11 g, Protein 26 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 73 mg, Sodium 434 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 7 g, ServingSize 1 serving
GRILLED ITALIAN CHICKEN FOIL PACKS
A Betty Crocker cookbook shares a healthy recipe! Jazz up chicken breasts with peppers, tomatoes, onion and Italian dressing.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place 1 chicken breast, 1 bell pepper wedge, 2 tomato halves and 2 onion wedges on center of each sheet. Pour 2 tablespoons dressing over chicken and vegetable mixture on each packet.
- For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packets on grill over medium heat. Cover grill; cook 18 to 22 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Place packets on plates. Cut large X across tops of packets; carefully fold back foil.
Nutrition Facts : Calories 220, Carbohydrate 8 g, Cholesterol 90 mg, Fiber 1 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g
GRILLED VEGETABLE PACKETS
This is a wonderful way to do veggies, they are so good prepared this way on the grill. You can make these packets up hours in advance, and keep the foil packets in the fridge, just grill them when ready!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix all veggies and spices together (except butter).
- Put the veggies on 2 (12x12-inch) pieces of heavy foil.
- Dot each with 2 Tbsp butter.
- Bring ends of foil together, twist to seal(Can poke small holes in the TOP part ONLY! if desired, but is not necessary).
- Grill packets over hot coals for 15-20 minutes, or until veggies are tender.
- Serve hot -- delicious!.
- **NOTE** olive oil may be replaced for the butter, but the taste won't be as good!.
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