Chicken Veggie Packet Recipes

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VEGGIE CHICKEN PACKET



Veggie Chicken Packet image

Cooking doesn't get much easier than this tasty recipe submitted by Teresa Stough of Augusta, Georgia. An aluminum foil "boat" holds a chicken breast, rice, veggies and seasonings for baking. There's little cleanup and no leftovers.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 1 serving.

Number Of Ingredients 9

2 tablespoons uncooked instant rice
1 bone-in chicken breast half
1/4 cup sliced carrot
2 onion slices, separated into rings
1/4 cup julienned green and sweet red pepper
1 tablespoon water
1 tablespoon Worcestershire sauce
2 to 3 teaspoons soy sauce
1 tablespoon butter

Steps:

  • Place rice in the center of a piece of heavy-duty foil (about 14 in. square); top with chicken and vegetables. Combine the water, Worcestershire sauce and soy sauce; pour over vegetables. Dot with butter. Fold foil around the chicken and vegetables and seal tightly., Place in a baking pan. Bake at 350° for 65-75 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 453 calories, Fat 22g fat (10g saturated fat), Cholesterol 141mg cholesterol, Sodium 1002mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 42g protein.

CHICKEN VEGGIE PACKETS



Chicken Veggie Packets image

People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold in the juices during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze. -Edna Shaffer, Beulah, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (4 ounces each)
1/2 pound sliced fresh mushrooms
1-1/2 cups fresh baby carrots
1 cup pearl onions
1/2 cup julienned sweet red pepper
1/4 teaspoon pepper
3 teaspoons minced fresh thyme
1/2 teaspoon salt, optional
Lemon wedges, optional

Steps:

  • Preheat oven to 375°. Flatten chicken breasts to 1/2-in. thickness; place each on a piece of heavy-duty foil (about 12 in. square). Layer the mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and, if desired, salt. , Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake until chicken juices run clear, about 20 minutes. If desired, serve with lemon wedges.

Nutrition Facts : Calories 175 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 100mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

CHICKEN AND VEGETABLES IN PARCHMENT



Chicken and Vegetables in Parchment image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 8

1 pound baby bok choy, trimmed and leaves separated
12 ounces cherry tomatoes, halved
1 small shallot, thinly sliced
1 bunch thyme
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 boneless, skinless chicken-breast halves (about 6 ounces each), pounded 1/2 inch thick
1/4 cup dry white wine, such as Sauvignon Blanc

Steps:

  • Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss together bok choy leaves, tomatoes, shallot, 1 teaspoon thyme leaves, and oil in a large bowl. Season with salt and pepper.
  • Season chicken with salt and pepper. Dividing evenly, place bok choy mixture on one side of crease on each piece of parchment, then top with chicken and 2 thyme sprigs. Drizzle each with 1 tablespoon wine. Fold parchment over, then make small overlapping pleats to seal and create half-moon-shaped packets.
  • Bake on 2 rimmed baking sheets until chicken is cooked through, 22 minutes. Transfer to plates; serve immediately, carefully cutting packets open with kitchen shears.

CAMPFIRE FOIL PACKS



Campfire Foil Packs image

These are easy to make for camping, my husband loves them! We prepare them at home and then leave them in the cooler until we are ready to cook. You can use any combination of meat and vegetables that you like. Do not try to use less olive oil or foil or your dinner will burn. Be careful when opening foil as steam will have formed inside and can burn you.

Provided by Natural Chef Michelle

Categories     Side Dish     Vegetables

Time 1h10m

Yield 4

Number Of Ingredients 9

1 pound skinless, boneless chicken breast meat - cubed
2 onions, diced
1 (8 ounce) package sliced fresh mushrooms
1 yellow bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
4 cloves garlic, sliced
4 small potatoes, cubed
¼ cup olive oil
1 lemon, juiced

Steps:

  • In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
  • Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
  • Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.

Nutrition Facts : Calories 436.6 calories, Carbohydrate 44.2 g, Cholesterol 65.9 mg, Fat 15.6 g, Fiber 7.4 g, Protein 33.1 g, SaturatedFat 2.4 g, Sodium 92.4 mg, Sugar 6.6 g

CHICKEN AND VEGGIE PACKETS



Chicken and Veggie Packets image

This combination of chicken and four different vegetable ingredients is delicious for an anytime entrée, with ingredients from your pantry.

Provided by cannedfood

Categories     < 60 Mins

Time 45m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

non-stick cooking spray
6 chicken breast halves, skinned and boned, trimmed
1 1/2 cups canned spaghetti sauce
1 lb zucchini, trimmed and thinly sliced
1 (11 ounce) can corn, drained
1 (7 ounce) can sliced mushrooms, drained
1 1/2 cups shredded part-skim mozzarella cheese

Steps:

  • Heat the oven to 450°F Tear off six sheets of aluminum foil, measuring approximately 12 x 18 inches. Coat a sheet of foil with a light coating of cooking spray and place a chicken breast on one half, about 3 inches from the center. Top the chicken with 1/4 cup sauce, then 1/2 cup zucchini, scant 1/4 cup corn, 2 tablespoons mushrooms and 1/4 cup cheese. Fold the foil over and roll up the edges, sealing securely. Carefully place 3 packets on each of 2 baking sheets. Bake for 30 minutes. Remove from the oven and let stand a few minutes before opening. Slide the contents of each packet onto a plate and serve.
  • Servings: 6.
  • Nutritional Information Per Serving:
  • Calories 250; Total fat 8g; Saturated fat 3.5g; Cholesterol 55mg; Sodium 790mg; Carbohydrate 18g; Fiber 3g; Protein 25g ; Vitamin A 15%DV*; Vitamin C 50%DV; Calcium 25%DV; Iron 10%DV.
  • * Daily Value.

Nutrition Facts : Calories 390.5, Fat 18.1, SaturatedFat 8, Cholesterol 82.7, Sodium 715.4, Carbohydrate 25.3, Fiber 2.9, Sugar 9.7, Protein 33.8

FOIL PACK CHICKEN AND RAINBOW VEGGIES RECIPE BY TASTY



Foil Pack Chicken And Rainbow Veggies Recipe by Tasty image

Here's what you need: red onion, broccoli florets, yellow bell pepper, baby carrots, cherry tomatoes, olive oil, salt, pepper, fresh thyme, garlic, chickens, olive oil, salt, pepper, paprika, fresh thyme, garlic, baking trays, aluminum foil

Provided by Tiffany Lo

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

1 red onion, diced
2 cups broccoli florets
1 yellow bell pepper, sliced
2 cups baby carrots
1 ½ cups cherry tomatoes
3 tablespoons olive oil
salt, to taste
pepper, to taste
10 sprigs fresh thyme
3 cloves garlic
4 chickens
olive oil
salt, to taste
pepper, to taste
1 pinch paprika
4 sprigs fresh thyme
4 cloves garlic
2 baking trays
aluminum foil

Steps:

  • Preheat oven to 400°F/200˚C.
  • Place red onion, broccoli, yellow bell pepper, baby carrots, and cherry tomatoes evenly on a baking tray. (Try not to let the vegetables overlap too much so they roast properly.)
  • Season with olive oil, salt, and pepper (to taste).
  • Add sprigs of thyme and garlic clove halves on top of the vegetables.
  • Tear off four pieces of aluminum foil, approximately 12 in x 12 in (30 x 30 cm).
  • Lay down the foil and place the chicken breast in the center for each one.
  • Season both sides of the chicken with olive oil, salt, pepper, and paprika (all to taste).
  • Add sprigs of thyme and garlic clove on top of each chicken breast.
  • Bring the top and bottom edge of the foil into the center and fold a couple of times. Fold in the left and right sides a couple of times to seal the foil pack.
  • Place all 4 chicken foil packs on a baking tray.
  • Bake for 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 535 calories, Carbohydrate 29 grams, Fat 24 grams, Fiber 12 grams, Protein 52 grams, Sugar 9 grams

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