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Grilled Parmesan-Ranch Chicken Foil Packs
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Prep Time:
20 minutes
Total Time:
45 minutes
Foil-wrapped meat and veggie packets, perfect for busy campers.
Ingredients:
  • 4 boneless skinless chicken breasts (6 to 8 oz each)
  • 1 teaspoon roasted garlic-herb blend
  • 1/2 cup ranch dressing
  • 2 cups quartered small red potatoes
  • 1 cup ready-to-eat baby-cut carrots, cut in half lengthwise
  • 1/4 lb fresh green beans, trimmed
  • 1/3 cup finely shredded Parmesan cheese
Instructions:
  • Preheat your grill on high heat. Prepare 4 (18x12-inch) sheets of heavy-duty foil by spraying them with cooking spray. Season chicken breasts with garlic-herb blend, then place one breast on each sheet of foil. Drizzle 1 tablespoon of dressing over each breast evenly.
  • Pour the remaining 1/4 cup dressing into a medium bowl. Mix in the potatoes, carrots, and green beans. Spread the vegetable mixture over the chicken breasts and top with cheese.
  • Fold the two sides of the foil so they meet, creating a tight 1/2-inch fold; fold again to allow room for heat circulation. Seal the other sides to enclose the food securely.
  • Grill the packs over medium heat with the grill covered for 25 minutes. Rotate the packs halfway through and continue cooking for an additional 15 to 20 minutes, or until the potatoes are fork-tender and the chicken's juices run clear when the thickest part is cut (165°F).
  • Before serving, delicately make a large X-shaped incision on top of each packet, then gently peel back the foil to release the steam.
  • Arrange the packs on a cookie sheet and bake in the oven at 375°F for 40 to 45 minutes, or until the potatoes are tender and the chicken juices run clear when the thickest part is cut (minimum 165°F).

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