1/1 Photo of Tin Foil Chicken & Veggies
1 hr 5 mins
Quick and easy meal courtesy of "Kitchen Parade" blog by Alanna Kellogg (http://kitchen-parade.blogspot.com)
My Private Note
Units: US | Metric
- barbecue sauce
- 1 lb boneless skinless chicken breast, cut in half-inch strips
- 1 green pepper, sliced in rings
- 1 red pepper, sliced in rings
- 4 small new potatoes, sliced thin
- frozen corn (optional)
- frozen peas (optional)
- onion, diced (optional)
- canned mushroom slices (optional)
- additional barbecue sauce (optional)
- 1Preheat the oven to 350°F.
- 2Tear off four sheets of foil (preferably heavy duty), each about 12 by 15 inches. Smear about a tablespoon of barbecue sauce in a rough rectangular shape in the middle of each sheet.
- 3Divide the chicken slices among the four sheets atop the barbecue sauce. Add the peppers, potatoes and any other vegetables. Drizzle another tablespoon of barbecue sauce over top.
- 4In half-inch pleats, fold the foil over itself first lengthwise and then crosswise to create tightly sealed packets. Note: Don’t wrap the packets so tightly that the contents might poke holes in the foil.
- 5Place on a baking sheet and bake for 50 minutes or until chicken is fully cooked. Carefully cut open the packets. Note: Opening the hot, steam-filled packets is a job best left to adults.
- 6Note: Left sealed, the packet contents stay hot for a long time, making this technique a supper stabilizer for nights when everyone’s on different schedules.
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Nutritional Facts for Tin Foil Chicken & Veggies
Serving Size: 1 (368 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 275.4
- Calories from Fat 29
- Total Fat 3.2 g
- Saturated Fat 0.7 g
- Cholesterol 72.6 mg
- Sodium 143.9 mg
- Total Carbohydrate 32.8 g
- Dietary Fiber 4.8 g
- Sugars 3.2 g
- Protein 28.0 g