Summer nights, cooking on the grill, and fresh veggies from the garden. Is there anything better? This meal is the ultimate taste of summer. Not only is it delicious and healthy, it is easy, with little to no clean up! Especially if you transfer it onto paper plates! Summer just got even better.

I was fortunate enough to start my garden early this year. If the weather stays warm like they predict it will, I will be enjoying the fruits (well in this case, veggies) of my labor well into fall.

The balsamic vinaigrette used in this recipe is my absolute favorite. It is so versatile too! I use it for marinade on fish and chicken, splash it on my salads, use it in an amazing pasta salad, and in my deliciously easy spaghetti sauce recipe you can find here.

I hope you enjoy this recipe. Let me know. In the meantime, here’s to summer, growing your own garden and eating healthy, delicious meals!! Enjoying all the simple pleasures of life! Stay healthy and eat well.

chicken and summer veggies in a foil pack

Chicken and Summer Veggies Foil Packs

Robin

A great way to utilize your fresh, garden grown, summer veggies. An easy, no mess clean up, using foil packs. Throw it on the grill and enjoy those summer nights!

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Prep Time 30

Cook Time 45

Course Main Course

Cuisine American

Servings 1 person

Equipment

grill (or oven)
20-24 inch foil sheet per pack

Ingredients

1 medium potato thinly sliced
½ medium zucchini washed and thick sliced
1 small handful of green beans
6-7 cherry tomatoes
2 tenderloin chicken breast thawed, bigger breasts will take longer to cook
4 Tblsp Balsamic Vinaigrette adjust to taste
1 tsp Fresh or dried parsley
½ tsp Fresh or dried basil
1/4 tsp Tumeric
Pepper to taste
Salt (or garlic salt) to taste

Instructions

Spray foil with non stick spray
Layer in order: potatoes, zucchini, green beans, tomatoes, and half of amount listed above of salt, pepper, parsley, basil and balsamic.
Add chicken and the rest of all seasonings, including tumeric.
Seal up, starting with the longest length of foil, seal tight.
Take one end and push ingredients in to be able to fold in and seal.
Stand upright on the end you just sealed and seal other end.
Place on grill, (or in oven on cookie sheet) potatoes down at 375° for 45 minutes.
Chicken should reach a temperature of 165°