Chicken Veggie Packets Recipes

CHICKEN VEGGIE PACKETS

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.

CHICKEN AND VEGETABLES IN PARCHMENT

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

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.

MEDITERRANEAN CHICKEN PACKETS

Steps:

• Preheat oven to 375 degrees. Place four 12-inch squares of parchment paper or heavy-duty foil on a work surface. Place a chicken breast on one half of each square, leaving a 2-inch border; season with salt and pepper.
• Dividing evenly, top chicken with tomatoes, artichokes, olives, capers, and feta. Sprinkle with Italian seasoning and oil. Fold parchment over ingredients, and crimp edges to seal.
• Place packets on a rimmed baking sheet. Bake until chicken is opaque throughout, 20 to 22 minutes.

CHICKEN AND VEGGIE PACKETS

Steps:

• Preheat grill or oven to 450°F.
• Place a foil bag in a 1 inch pan.
• Mix water and flour and add to bag.
• Mix cheese and spices; sprinkle half over chicken.
• Place in bag in an even layer.
• Mix vegetables with remaining spice mixture; arrange on top of chicken.
• Double fold open end of bag.
• Slide bag onto grill or place in oven.
• Grill 30-35 minutes.
• Bake 55-60 minutes.

FOIL PACK CHICKEN AND RAINBOW VEGGIES RECIPE BY TASTY

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!

CHICKEN AND VEGGIE PACKETS

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.