Wednesday, January 27, 2016

{Gluten and Dairy Free} Chicken and Vegetable Foil Packets

I love all in one meals. For some reason foil packets strike me as especially fun. You can put so many different things in them. You can do this in the oven or over the bbq. They are perfect for camping!  Eat At Home Cooks gives this fun recipe. I put changes that I would make in the parentheses.
Foil Packet Collage EAH
from Eat At Home Cooks
  • 2 pounds boneless, skinless chicken breast, cut into chunks
  • 3 medium Russet potatoes, sliced thin
  • 1 sweet onion, cut into chunks
  • 1 large pepper, cut into chunks
  • 1 zucchini, sliced into thick rounds
  • 1-2 cups baby carrots
  • 1 cup grape tomotoes
  • 2 Tablespoons olive oil
  • herbs de provence (optional), to taste (I would use thyme,rosemary and garlic)
  • Worcestershire sauce (optional), to taste
  • salt and pepper, to taste
  • ½ tablespoon butter for each packet (optional) (I would skip this)
  • *aluminum foil
  • *non-stick cooking spray
  1. (Light grill to medium-high heat or preheat oven to 400 degrees)
  2. Place all vegetables in a large bowl and drizzle with olive oil. Stir gently to coat.
  3. Spray 12-18 inch pieces of aluminum foil with cooking spray (depends on desired portion size, I made 5 large packets)
  4. Evenly divide veggies among the foil pieces, placing them in center of packet. Add desired spices.
  5. Top with chicken chunks, additional spices and Worcestershire (if using). Place butter on top of chicken.
  6. Seal foil around the chicken and vegetables, pinching at seams to seal.
  7. Place on grill, or in oven on a baking sheet, for approximately 25 minutes or until chicken has reached 165 degrees on a meat thermometer.

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