Foil Pack Chicken Broccoli Dinner Recipes

FOIL-PACK CHICKEN & BROCCOLI DINNER

Foil-Pack Chicken & Broccoli Dinner image

Try to beat the savory deliciousness and easy cleanup of this tasty chicken and broccoli dinner. All the flavors come together in one neat foil pack.

Provided by My Food and Family

Categories Chicken

Time 45m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups water
6 small boneless skinless chicken breasts (1-1/2 lb.), 1/2 inch thick
4 cups broccoli florets
1-1/2 cups KRAFT Shredded Cheddar Cheese
1/4 cup OSCAR MAYER Real Bacon Bits
1/2 cup KRAFT Classic Ranch Dressing

Steps:

Heat oven to 400°F.
Combine stuffing mix and water; spoon onto centers of 6 large sheets heavy-duty foil. Top with remaining ingredients; fold to make 6 packets.
Place in single layer on rimmed baking sheet.
Bake 30 to 35 min. or until chicken is done (165°F). Remove packets from oven; let stand 5 min. Cut slits in foil to release steam before opening packets.

Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 100 mg, Sodium 970 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 4 g, Protein 37 g

KRAFT FOIL PACKET SOUTHWESTERN CHICKEN DINNER

Kraft Foil Packet Southwestern Chicken Dinner image

This is a quick, healthy meal that isn't time consuming to prepare and easy to clean up! To prevent rice from sticking to the foil, spray foil with cooking spray before using. Or, use nonstick foil. If the chicken breast halves in your market are larger than 4 oz. each, they will take longer to cook. Be sure to cook them long enough so that they are no longer pink in the centers and the juices run clear (170°F).

Provided by Kerry Ciulla

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups Minute brown rice, uncooked
1 3/4 cups warm water
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup ranch dressing
1 1/2 teaspoons chili powder
1/2 cup kraft 2% milk shredded reduced-fat sharp cheddar cheese
4 cups small broccoli florets
1 medium red pepper, chopped

Steps:

PREHEAT oven to 400°F
Combine rice and water; let stand 5 minutes.
Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside.
Place in single layer in 15x10x1-inch baking pan.
BAKE 25 to 30 minute or until chicken is cooked through (170°F).
Place one packet on each of four dinner plates.
Cut slits in foil with sharp knife to release steam before opening.

Nutrition Facts : Calories 319.5, Fat 12.7, SaturatedFat 2.6, Cholesterol 83.4, Sodium 428, Carbohydrate 19.1, Fiber 2, Sugar 1.8, Protein 32.4

FOIL-PACK CHICKEN AND BROCCOLI DINNER

Foil-Pack Chicken and Broccoli Dinner image

Cheddar, bacon, and ranch combine in this baked chicken dish, making it a dinner all ages will love.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 7

Ingredients

1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
1 ½ cups water
6 small boneless skinless chicken breast halves, 1/2 inch thick
4 cups broccoli florets
1 ½ cups KRAFT Shredded Cheddar Cheese
¼ cup OSCAR MAYER Real Bacon Bits
½ cup KRAFT Ranch Dressing

Steps:

Preheat oven to 400 degrees F. Combine stuffing mix and water; spoon evenly onto centers of six large sheets of heavy-duty foil. Top each with one chicken breast and 2/3 cup broccoli. Sprinkle evenly with cheese and bacon bits, then drizzle evenly with dressing.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place foil packets in single layer in 15x10x1-inch baking pan.
Bake 30 to 35 minutes, or until chicken is cooked through (170 degrees F). Remove packets from oven; let stand 5 minutes. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening.

Nutrition Facts : Calories 457.7 calories, Carbohydrate 26.8 g, Cholesterol 80.6 mg, Fat 25.6 g, Fiber 2.6 g, Protein 29.8 g, SaturatedFat 9.2 g, Sodium 998.1 mg, Sugar 3.7 g

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

Ingredients

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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Pre-heat oven to 400F. Line a baking sheet with 4 sheets of foil (about 6-8 inches) and set aside.
Combine the brown rice, and water in a medium bowl and soak for 5 minutes. DIvide rice (and it's water) into 4 sheets of foil.
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