Monday, May 25, 2015

Grill Your Complete Dinner in Foil Pockets

Grilled Parmesan Ranch Chicken

Reynolds Wrap & Reynolds Wrap Packets for the Grill

Make this Parmesan Ranch Chicken for dinner tonight and the best part is you can put it together in the morning and keep in the fridge until you are ready to grill it tonight.  
This meal is so simple to make and an awesome time saver.  Anything meal you can prepare ahead of time gets my vote!  
Simple Ingredients
Simple Preparation

Heat up the grill and prepare as follows:

For 4 servings
4 boneless skinless chicken breasts, 1/2 teaspoon garlic salt, 1/2 cup ranch dressing, 1/4 cup water, 2 cups quartered small red potatoes, 1 cup baby carrots cut in half lengthwise, 1/4 lb. trimmed fresh green beans, 1/3 cup shredded Parmesan cheese

Spray your sheets or packets of foil with cooking spray.  Sprinkle the chicken breasts evenly with garlic salt.  Drizzle 1 tablespoon of ranch dressing over each chicken breast.  
In a bowl, mix remaining 1/4 cup dressing and the water.  Stir in the potatoes, carrots and green beans.  Place the vegetable mixture among the chicken breasts packets and sprinkle with Parmesan cheese.  

Fold up the sides of the foil to meet and seal tight.  Easiest way is to bring 2 sides up and seal and bring other two side up and fold again.   Allow space for expansion while cooking.  
Place the foil packets on the grill over a medium heat and cover the grill.  Cook for 10-15 minutes,  rotate slightly on the grill and cook for another 15 minutes, until vegetables are tender and the chicken is cooked through.  
When you remove from the grill to serve, slice the top carefully with a knife to release the hot steam to escape.  

I love using reynoldskitchens for great recipe ideas.  Try out their new Reynolds Wrap made for use while grilling.  The non stick surface is easy to cook with and the packets are perfect for recipes like this.  

I love Grill Tuesday!  Thanks for stopping.


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