Foil-Packed Grilled Chicken & Veggies
Here’s a grill idea you can add to your weekly family dinner mix. Hardly a recipe needed!
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Foil-Packed Grilled Chicken & Veggies
Prep Time10 Minutes
Servings4
Cook Time35 Minutes
Ingredients
Heavy-duty aluminum foil
Cooking spray
4 boneless, skinless chicken breasts
1/2 cup ranch salad dressing
4 cups assorted veggies, cut into 1/2 to 1-inch chunks
VEGGIE SUGGESTIONS: Potatoes
Carrots
Broccoli
Bell peppers
Green beans
Zucchini
Directions
- Heat grill to medium heat. Cut 4 sheets of heavy-duty foil, 18×12 inches, and spray them with cooking spray.
- Place a chicken breast on each piece of foil. Spoon a tablespoon of ranch dressing over each piece of chicken.
- Mix ¼ cup additional dressing with ¼ cup water and mix with veggies. Spoon veggies evenly over chicken.
- 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.
10 minutes
Prep Time
35 minutes
Cook Time
4
Servings
Directions
- Heat grill to medium heat. Cut 4 sheets of heavy-duty foil, 18×12 inches, and spray them with cooking spray.
- Place a chicken breast on each piece of foil. Spoon a tablespoon of ranch dressing over each piece of chicken.
- Mix ¼ cup additional dressing with ¼ cup water and mix with veggies. Spoon veggies evenly over chicken.
- 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.