Prep :15 minutes prep time: 55 minutes total time : 55 minutes makes 4 serving
This flavorful barbecue chicken and veggie dinner is made simple by cooking the whole thing in a foil pack!
4 boneless skinless chicken breasts, cut in 1-inch pieces
2 cups barbecue sauce
2 cups drained pineapple tidbits
1 red bell pepper, diced
1 small red onion, diced
1 . Heat oven to 375°F. Cut 4 large sheets of foil; arrange singly on flat surface.
2 . In medium bowl, toss together 4 boneless skinless chicken breasts, cut in 1-inch pieces, and 2 cups barbecue sauce until chicken is fully coated.
3 . Divide chicken pieces evenly among sheets of foil. Divide 2 cups drained pineapple tidbits, 1 bell pepper, diced, and 1 small red onion, diced, evenly over chicken on foil sheets.
4 . Bring up 2 sides of foil over chicken so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
5 . Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). To grill, place foil packs on preheated grill. Cook 10 minutes. Turn packs over; cook 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F)
Seasoned Burger and Potato Foil Packs
50 minutes prep time 50 minutes total time 6 ingredients
8 small new potatoes, unpeeled, quartered
1 teaspoon seasoned salt
1 teaspoon Italian seasoning
1 tablespoon olive or vegetable oil
4 frozen lean ground beef patties (about 1/4 lb each)
1 cup frozen cut green beans
1 . Heat gas or charcoal grill. Cut four 18x12-inch sheets of Reynolds Wrap® Heavy Duty Foil; spray foil with cooking spray.
2 . In medium microwavable bowl, toss potatoes, 1/2 teaspoon of the seasoned salt, 1/2 teaspoon of the Italian seasoning and the oil to coat. Microwave on High 4 minutes or just until potatoes are fork-tender.
3 . Place 1 beef patty and 1/4 cup of the green beans on each sheet of foil; sprinkle patties with remaining 1/2 teaspoon seasoned salt and 1/2 teaspoon Italian seasoning. Top each evenly with potatoes. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
4 . When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 30 to 40 minutes, turning packets over once halfway through cooking, until meat thermometer inserted in center of patties reads 160ºF and potatoes are tender. Carefully open packets to allow steam to escape.
Chicken-Bacon-Ranch Foil Packs
3 boneless skinless chicken breasts, each cut in half lengthwise
1 cup ranch dressing
1 bag (12 oz) frozen broccoli florets, cooked
2 cups shredded Cheddar cheese (8 oz)
6 slices bacon, cooked, crumbled
1 . Heat oven to 400°F. Spray 6 sheets of heavy-duty foil with cooking spray.
2 . Place 1 boneless skinless chicken breast half in center of each sheet of foil. Sprinkle each with salt and pepper. Top each with 2 tablespoons ranch dressing, 1/4 cup cooked Green Giant™ Valley Fresh Steamers™ broccoli florets, 1/3 cup shredded Cheddar cheese and 1 tablespoon crumbled cooked bacon.
3 . For each foil pack, bring 2 sides of foil up over chicken-broccoli mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal. Place foil packets on ungreased large cookie sheet.
4 . Bake 30 minutes. Remove from oven; let stand 5 minutes before serving. Serve with additional ranch dressing, if desired.
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