Chicken and Summer Veggies Foil Packs
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!
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°