Sunday, August 17, 2014

Foil Pack Meals (Part 2)

Ladies (and gentlemen), start your grill! And impress your dinner guests with Grilled Parm-Ranch Chicken.
I was excited when I read the ingredients for this recipe because it called for carrots and fresh green beans. Lucky for me (and family) it was time to pick the carrots, and green AND purple beans from our backyard garden.

My ingredients are pictured above, but I'd recommend you use an Italian herb blend and fresh garlic, (in lieu of the garlic salt I had on hand). If you don't love garlic, skip it. The ranch and Parmesan offer up a lot of great flavor. Mixing those up with your veggies make for a colorful medley.

I like to cut potatoes into 1/2 inch cubes to minimize cooking time and to make them a nice bite-size for kids. And if beans aren't your thing, I think broccoli would be a nice stand-in.

You can create your foil packs as a made to order individual meal (1 chicken breast per pack with their preferred veggies), or if you intend to dish up a plate you can do 2 (average to small size) chicken breasts per foil pack, then transfer to a dish once off the grill.

When you wrap the foil around your ingredients, be sure to allow space in the pack for heat circulation and expansion.

Grill for 20 minutes, rotating each pack 1/2 way through. It's recommended that the poultry's internal temperature reaches at least 170 degrees.

Our family thought this meal was a nice change of pace, and pretty to boot!

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