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Potato Chicken Packets

Pam Hall of Elizabeth City, North Carolina seasons chicken breasts with a delightful combination of herbs before topping each with veggies. "Servings are individually wrapped in foil," explains Pam, "so I can enjoy nature's beauty in my backyard while the packets cook on the grill."
  • Total Time
    Prep: 15 min. Grill: 30 min.
  • Makes
    4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup olive oil
  • 3 teaspoons dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 garlic clove, minced
  • 8 to 10 small red potatoes, quartered
  • 2 medium yellow summer squash, cut into 1/4-inch slices
  • 1 large onion, chopped
  • 2 tablespoons butter, cubed
  • Salt and pepper to taste

Directions

  • Place each chicken breast on a double thickness of heavy-duty foil (about 12 in. square). Combine the oil, rosemary, thyme, basil and garlic; drizzle over chicken. Top with potatoes, squash, onion and butter. Sprinkle with salt and pepper. Fold foil over mixture and seal tightly.
  • Grill, covered, over medium heat for 30 minutes or until a thermometer reads 170°. Open foil carefully to allow steam to escape.
Nutrition Facts
1 each: 306 calories, 20g fat (6g saturated fat), 31mg cholesterol, 81mg sodium, 23g carbohydrate (5g sugars, 5g fiber), 9g protein.

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