Barbecue Chicken And Potato Foil Packs Melissassouthernstylekitchencom Recipes

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GRILLED CHICKEN AND VEGETABLES PACKS



Grilled Chicken and Vegetables Packs image

Individual foil packets make this dish a snap to prepare. You can easily make the packets ahead of time-just refrigerate until ready to grill. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

4 boneless, skinless chicken breasts (about 1 1/4 lb)
2 green and/or red bell peppers, cut into strips
1 lb red potatoes, thinly sliced
1/4 cup barbecue sauce
1 tablespoon orange juice
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/8 teaspoon ground red pepper (cayenne)

Steps:

  • Spray unheated grill rack with cooking spray. Heat coals or gas grill for direct heat.
  • Place each chicken breast in center of a 12-inch by 18-inch piece of foil. Divide bell peppers and potatoes evenly over chicken breasts.
  • In small bowl, stir together barbecue sauce, orange juice, salt, black pepper and red pepper. Evenly drizzle over chicken and vegetables.
  • Bring up 2 long sides of each piece of foil and double-fold with a 1-inch wide fold. Double-fold each end to form a packet.
  • Place packets, seam side up, on rack. Cover and grill packets 4 to 6 inches from medium heat 20 to 25 minutes or until vegetables are tender and instant-read thermometer inserted in the thickest portion of breast reads 160°F and juices run clear. Place packets on plates. Cut a large X across top of packet; fold back foil.

Nutrition Facts : Calories 300, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1/2, Fiber 4 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 8 g, TransFat 0 g

LEMON CHICKEN AND POTATOES IN FOIL



Lemon Chicken and Potatoes in Foil image

Make and share this Lemon Chicken and Potatoes in Foil recipe from Food.com.

Provided by Jo SB

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 lemon, zest of
kosher salt & freshly ground black pepper, to taste
454 g baby red potatoes, halved
4 boneless skinless chicken breasts
1 lemon, thinly sliced
2 tablespoons chopped fresh parsley leaves

Steps:

  • Preheat oven to 375 degrees F.
  • In a small bowl, combine 2 tablespoons olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste. Set aside.
  • Cut four sheets of foil, about 30cm long. Divide potatoes into 4 equal portions and add to the center of each foil in a single layer.
  • Fold up all 4 sides of each foil packet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste; gently toss to combine.
  • Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto both sides of the chicken. Top with lemon slices.
  • Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes are tender, about 25-30 minutes.
  • OPTIONAL: Preheat oven to broil. Open the packets and broil for 2-3 minutes, or until caramelized and slightly charred.
  • Served immediately, garnished with parsley, if desired.

Nutrition Facts : Calories 322, Fat 13.7, SaturatedFat 2.1, Cholesterol 75.5, Sodium 230.5, Carbohydrate 21.9, Fiber 3.3, Sugar 1.3, Protein 27.9

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