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Grilled Chicken and Vegetables Packs

Prep 10 min
Total 35 min
Servings 4

Individual foil packets make this dish a snap to prepare. You can easily make the packets ahead of time—just refrigerate until ready to grill. From Prevention® Healthy Cooking. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Ingredients

boneless, skinless chicken breasts (about 1 1/4 lb)

green and/or red bell peppers, cut into strips

lb red potatoes, thinly sliced

1/4

cup barbecue sauce

tablespoon orange juice

1/4

teaspoon salt

1/4

teaspoon cracked black pepper

1/8

teaspoon ground red pepper (cayenne)

Steps

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1

Spray unheated grill rack with cooking spray. Heat coals or gas grill for direct heat.
2

Place each chicken breast in center of a 12-inch by 18-inch piece of foil. Divide bell peppers and potatoes evenly over chicken breasts.
3

In small bowl, stir together barbecue sauce, orange juice, salt, black pepper and red pepper. Evenly drizzle over chicken and vegetables.
4

Bring up 2 long sides of each piece of foil and double-fold with a 1-inch wide fold. Double-fold each end to form a packet.
5

Place packets, seam side up, on rack. Cover and grill packets 4 to 6 inches from medium heat 20 to 25 minutes or until vegetables are tender and instant-read thermometer inserted in the thickest portion of breast reads 160°F and juices run clear. Place packets on plates. Cut a large X across top of packet; fold back foil.

Expert Tips

Bell peppers, regardless of their color, provide vitamin C, also called ascorbic acid. Choosing vitamin C-rich foods keeps gums and blood vessels healthy.
Beat the Clock Chicken (2001) p. 85