Chicken, Ranch and Parmesan Packets

chicken ranch and parmesan packets

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Clean up is a breeze with this grilled packet dinner. Tangy and savory Chicken, Ranch and Parmesan Packets and good-for-you vegetables make this a go-to idea for a fun take on dinner.

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Chicago

Time needed

20 min preparation + 25 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 4 4- to 5-oz. boneless skinless chicken breasts
  • 1/2 tsp. salt-free garlic-herb blend
  • 1/2 C. reduced-fat ranch dressing
  • 1/4 C. water
  • 2 C. small red potatoes, quartered
  • 1 C. baby-cut carrots, cut in half lengthwise
  • 1/4 lb. fresh green beans, trimmed
  • 1/3 C. finely shredded Parmesan cheese

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Directions

1. Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray.


2. Place 1 chicken breast on each sheet of foil. Sprinkle chicken with garlic-herb blend; Drizzle 1 Tbs. of the ranch dressing over each breast.


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


4. Bring up 2 sides of foil so edges meet. Fold over edges, making a 1/2-inch fold; fold again. Leave a little room in the packet allowing space for heat to circulate and expansion. Fold other sides to seal.


5. Place packets on grill over medium heat. Cover grill; cook 10 minutes. Rotate packets 90 degrees; cook 5 to 15 minutes longer or until vegetables are tender and juice of chicken is clear or when a thermometer inserted in the thickest part of the chicken reaches 170°F.


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

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