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Grilled Parmesan-Ranch Chicken Foil Packets

 33 Ratings
35 Comments
  • Prep Time 45 min
  • Total Time 45 min
  • Servings 4

Camper’s choice…individual foil bundles of meat and veggies are ideal for cooks on the go.

Ingredients

4
boneless skinless chicken breasts (4 to 5 oz each)
1/2
teaspoon salt-free garlic-herb blend
1/2
cup reduced-fat ranch dressing
1/4
cup water
2
cups quartered small red potatoes
1
cup ready-to-eat baby-cut carrots, cut in half lengthwise
1/4
lb fresh green beans, trimmed
1/3
cup finely shredded Parmesan cheese

Directions

  • 1 Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray. Sprinkle chicken with garlic-herb blend; place 1 breast on each sheet of foil. Drizzle 1 tablespoon of the dressing over each breast.
  • 2 In medium bowl, mix remaining 1/4 cup dressing and the water. Stir in potatoes, carrots and green beans. Divide vegetables among chicken breasts. Sprinkle with cheese.
  • 3 Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 4 Place packets on grill over medium heat. Cover grill; cook 10 minutes. Rotate packets 1/2 turn; cook 5 to 15 minutes longer or until vegetables are tender and juice of chicken is clear when center of thickest part is cut (170°F).
  • 5 To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.

Expert Tips

Complete this one-dish meal by serving with a side of fresh summer fruit.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
Calories from Fat
100
% Daily Value
Total Fat
12g
18%
Saturated Fat
3g
15%
Trans Fat
0g
0%
Cholesterol
80mg
27%
Sodium
530mg
22%
Total Carbohydrate
23g
8%
Dietary Fiber
4g
15%
Sugars
4g
4%
Protein
30g
30%
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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