This weeks what are we making Monday, is our Chicken and summer veggie hobo packs! This is a brilliant no mess, easy clean up, delicious summer meal! Whether you are using fresh produce from your own garden, a farmers market or even the grocery store, it’s a great way to add in seasonal vegetables to your meal. Bonus point, you don’t have to fire up the oven on a hot summer day! (unless you want to) Feel free to add or subtract any veggies to cater to your tastebuds. Let me know how it goes for you!
Chicken and Summer Veggie Hobo Packs
Ingredients
- 1-2 medium potatoes
- 1 medium zucchini
- 1 handful of garden fresh green beans
- 6-7 cherry tomatoes
- 2-3 mushrooms
- 4 chicken breast tenderloins frozen is fine
- Balsamic vinegarette
- garlic salt, pepper, parsley, basil, turmeric
Instructions
- slice the potatoes evenly, about a 1/4 inch thick and layer on an oil sprayed foil sheet, about 10-12 inches long
- slice the zucchini about 1/2 inch thick and layer over potatoes
- Rinse and snap off ends of the green beans and lay on top
- slice mushrooms and add to stack
- add in whole cherry tomatoes
- nestle 2 chicken tenderloins on top
- season with garlic salt, pepper, basil, parsley, and turmeric
- drizzle with a moderate amount of balsamic vinaigrette
- Seal the pack starting with the ends lengthwise, fold together and crimp. fold in ends and crimp
- Grill (or oven) at 375 for 40 minutes, seam side up, no need to flip
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