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.
Grilled Chicken and Vegetables Packs
- Prep Time 10 min
- Total 35 min
- Servings 4
- Ingredients 8
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/4 lb)
- 2 green and/or red bell peppers, cut into strips
- 1 lb red potatoes, thinly sliced
- 1/4 cup barbecue sauce
- 1 tablespoon orange juice
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1/8 teaspoon ground red pepper (cayenne)
Instructions
-
Step1Spray unheated grill rack with cooking spray. Heat coals or gas grill for direct heat.
-
Step2Place each chicken breast in center of a 12-inch by 18-inch piece of foil. Divide bell peppers and potatoes evenly over chicken breasts.
-
Step3In small bowl, stir together barbecue sauce, orange juice, salt, black pepper and red pepper. Evenly drizzle over chicken and vegetables.
-
Step4Bring 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.
-
Step5Place 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.
Nutrition
300
Calories
5g
Total Fat
33g
Protein
30g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 45
- Total Fat
- 5g
- 7%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 85mg
- 29%
- Sodium
- 400mg
- 17%
- Potassium
- 1070mg
- 31%
- Total Carbohydrate
- 30g
- 10%
- Dietary Fiber
- 4g
- 15%
- Sugars
- 8g
- Protein
- 33g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 50%
- 50%
- Calcium
- 6%
- 6%
- Iron
- 20%
- 20%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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