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Easy Chicken And Vegetables In Foil
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| You can easily make the packets ahead of time-just refrigerate them until you're ready to grill them. Serves: 4 Prep: 15min Cook: 25min Total: 40min Ingredients | |
| 4 | boneless, skinless chicken breast halves |
| 2 green and/or red bell peppers, cut into strips | |
| 1 pound | red potatoes, thinly sliced |
| 1/4 cup | prepared barbecue sauce |
| 1 tablespoon | orange juice |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | cracked black pepper |
| 1/8 teaspoon | ground red pepper |
| Directions 1. Coat the unheated grill rack with cooking spray. Preheat the grill. 2. Place each chicken breast in the center of a 12" x 18" piece of foil. Evenly top with the bell peppers and potatoes. 3. In a small bowl, combine the barbecue sauce, orange juice, salt, black pepper, and red pepper until blended. Evenly drizzle over the chicken and vegetables. 4. Bring up 2 long sides of each piece of foil and double-fold with a 1"-wide fold. Double-fold each end to form a packet. 5. Place the packets, seam side up, on the rack and grill for 25 minutes, or until the vegetables are tender and a thermometer inserted in the thickest portion of a breast registers 160°F and the juices run clear. Nutritional Facts per serving Calories 246.8 cal | |
| 1.8 g | Fat |
Saturated fat 0.5 g
Cholesterol 68.4 mg
Sodium 405.6 mg
Carbohydrates 27 g
Total sugars 7 g
Dietary fiber 3.1 g
Protein 30 g
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