Foil-Packed Grilled Chicken & Veggies
July 15, 2024
Here’s a grill idea you can add to your weekly family dinner mix. Hardly a recipe needed!
SERVINGS
4
PREP TIME
10 min
COOK TIME
35 min
Ingredients
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4boneless, skinless chicken breasts
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1/2cup ranch salad dressing
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4cups assorted veggies such as potatoes, carrots, zucchini, broccoli, bell peppers and green beans, cut into 1/2 to 1-inch chunks
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1/4cup water
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Shredded cheese of choice, for topping
Directions
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1
Heat grill to medium heat. Cut 4 sheets of heavy-duty foil, 18×12 inches, and spray them with cooking spray.
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2
Place a chicken breast on each piece of foil. Spoon a tablespoon of ranch dressing over each piece of chicken.
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3
Mix ¼ cup additional dressing with ¼ cup water and mix with veggies. Spoon veggies evenly over chicken.
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4
Bring up the foil and seal edges. Grill foil pouches about 20 minutes; turn and cook another 15 minutes or until veggies are tender and juice of chicken is clear when center of thickest part is cut and internal temperature reaches 170 F when tested with a meat thermometer. To serve, carefully open packs and sprinkle with Parmesan or your family’s favorite shredded cheese.