Chicken - Parmesan Ranch - Foil Packet

By BlueSchmoo

Camper’s choice…individual foil bundles of meat and veggies are ideal for cooks on the go.

Ingredients

• 4 chicken breasts, boneless skinless (4 to 5 ounces each)
• 1/2 teaspoon salt-free garlic-herb blend
• 1/2 cup reduced-fat ranch dressing
• 1/4 cup water
• 2 cups quartered small red potatoes
• 1 cup ready-to-eat baby-cut carrots, cut in half lengthwise
• 1/4 pound fresh green beans, trimmed
• 1/3 cup Parmesan cheese, finely shredded

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray. Sprinkle chicken with garlic-herb blend; place 1 breast on each sheet of foil. Drizzle 1 tablespoon of the dressing over each breast.

In medium bowl, mix remaining 1/4 cup dressing and the water. Stir in potatoes, carrots and green beans. Divide vegetables among chicken breasts. Sprinkle with cheese.

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packets on grill over medium heat. Cover grill; cook 10 minutes. Rotate packets 1/2 turn; cook 5 to 15 minutes longer or until vegetables are tender and juice of chicken is clear when center of thickest part is cut (170°F).

To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.