Description
Smokey & savory, these grilled chicken foil packets are perfect for grilling season. They can also be made in the oven and are portioned out, which is perfect for meal prep.
Ingredients
2 large chicken breasts (should be about 4 servings)
3 zucchinis, quartered
8 oz sliced mushrooms
1 cup diced red skin potatoes
2-3 tbsp EVOO
1/4 cup pesto
1 tbsp garlic powder
1/4 tsp salt (omit if on low sodium diet)
1/4 tsp black pepper
4-5 8x11 in sheets of aluminum foil
Garnish: fresh basil
Instructions
- Cut the chicken breast into equal servings. A serving of chicken is roughly the size of your palm. Place the chicken in a large bowl or ziploc bag and pour pesto over chicken making sure each chicken breast is coated with pesto. Set aside.
- Prepare the vegetables. Place vegetables in a bowl or ziploc bag and pour extra virgin olive oil, garlic, salt and pepper over the vegetables. Mix to combine.
- Lay the aluminum foil flat on the counter. Arrange a piece of chicken and medley of vegetables to the aluminum foil piece. Fold the foil around chicken and vegetables, top and bottom fold in first and then the sides (see picture above).
- See notes below for desired cooking method.
Notes
In the oven: Heat oven to 450F. Arrange chicken foil packets on a sheet pan and cook for about 20-30 minutes depending on thickness of chicken.
On the grill: Preheat grill to 400F or turn burners on medium high, close the lid on the grill while it heats up. Wait 4-5 minutes for it to heat up. Arrange the chicken foil packets on the grill and close grill. Cook for 10 minutes and check the chicken and potatoes. Cooking time will vary depending on how big you sliced your potatoes and the thickness of the chicken.
- Prep Time: 10
- Cook Time: 30
- Category: dinner
- Method: grill/bake
- Cuisine: American
Nutrition
- Serving Size: 1 packet
- Calories: 327
- Sugar: 0
- Sodium: 365
- Fat: 17
- Saturated Fat: 2
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 33
