Grilled Chicken And Vegetables Packs Recipes
GRILLED CHICKEN AND POTATO FOIL PACKS
Moist, flavorful chicken with potatoes, onions, bell peppers, and mushrooms cooked on the grill in foil packs, makes clean-up a breeze!
Provided by alaskaninthesouth
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium-high heat.
- Stir together the vegetable oil, cider vinegar, garlic powder, black pepper, salt, basil, and thyme in a bowl; set aside.
- Lay out 4 12x12 inch squares of aluminum foil. Place 1 chicken breast in the center of each square, top with potatoes, onions, bell peppers, and mushrooms. Ladle 1/4 of the sauce on each and fold the foil around the ingredients to form four sealed packets.
- Grill the packets on the preheated grill for 30 to 40 minutes, until the internal temperature of the chicken breasts reaches 170 degrees F (75 degrees C).
Nutrition Facts : Calories 719.7 calories, Carbohydrate 79 g, Cholesterol 64.6 mg, Fat 30.7 g, Fiber 11.7 g, Protein 34.5 g, SaturatedFat 5.2 g, Sodium 378.6 mg, Sugar 9.4 g
GRILLED PAPRIKA CHICKEN DINNER FOIL PACKS
With chicken, vegetables and gravy, this dinner on the grill is loaded with fabulous down-home flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil. Place chicken breast half on each piece of foil. Top with potatoes, carrots and frozen green beans. In small bowl, mix gravy and flour until well blended. Drizzle over chicken mixture. Sprinkle with paprika and thyme.
- Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets over medium heat 30 to 40 minutes, rotating packets 1/2 turn after 15 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle with parsley.
Nutrition Facts : Calories 310, Carbohydrate 26 g, Cholesterol 85 mg, Fat 1, Fiber 4 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 4 g, TransFat 0 g
LIGHT HEALTHY GRILLED CHICKEN AND VEGETABLES
Make and share this Light Healthy Grilled Chicken and Vegetables recipe from Food.com.
Provided by CathWithKids
Categories Chicken Breast
Time 30m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Use lettuce, tomato, carrot and cucumber to make side salad.
- Mix together honey, mustard and barbecue sauce. Cut some score marks across the chicken breasts then brush combined sauces over chicken.
- Brush marinade over chicken whilst barbecuing the chicken.
- Barbecue all vegetables.
- Arrange vegetables on plate and then put the chicken on top.
- Serve with lemon and salad.
Nutrition Facts : Calories 612.7, Fat 18.1, SaturatedFat 5.1, Cholesterol 115.2, Sodium 349.7, Carbohydrate 70.7, Fiber 10.9, Sugar 25.5, Protein 46.6
GRILLED PINEAPPLE-CHICKEN KABOB PACKETS
From Betty Crocker, this island-y recipe sounds wonderful and gets good reviews. Posting here to try later as I couldn't find it already on the site. "This new twist takes the work out of kabobs. Instead of skewering the vegetables and meat and brushing with the glaze, they are combined in a simple packet and grilled."
Provided by under12parsecs
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper.
- Cut 4 (24x12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil 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 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.
Nutrition Facts : Calories 290.2, Fat 3.3, SaturatedFat 0.7, Cholesterol 75.5, Sodium 546.8, Carbohydrate 38.3, Fiber 2, Sugar 30.7, Protein 26.4
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