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Chicken And Vegetable Packets Recipe
|Salt free lemon pepper seasoning||1 Teaspoon|
|Onion powder||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Dried whole thyme||1⁄4 Teaspoon|
|Sweet red pepper||1 Small, sliced|
|Zucchini||1 Medium, sliced|
|Carrot||1 Medium, scraped and sliced|
|Vegetable cooking spray||1|
|Skinless boneless chicken breast halves||16 Ounce|
|Chablis/Other dry white wine||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 686 Calories from Fat 73
% Daily Value*
Total Fat 8 g12.6%
Saturated Fat 1.9 g9.5%
Trans Fat 0.1 g
Cholesterol 263.1 mg
Sodium 371.8 mg15.5%
Total Carbohydrates 26 g8.7%
Dietary Fiber 7.1 g28.6%
Sugars 14.1 g
Protein 110 g219.1%
Vitamin A 292.8% Vitamin C 336.1%
Calcium 15.1% Iron 37.6%
*Based on a 2000 Calorie diet
Combine sweet red pepper, zucchini, and carrot in a medium bowl.
Add 1 1/4 teaspoons seasoning mixture to vegetable mixture, and toss gently to coat.
Cut 4 (18- x 12-inch) pieces of heavy-duty aluminum foil; coat foil with cooking spray.
Place 1 chicken breast half on one end of each piece of foil; sprinkle chicken evenly with remaining 1 teaspoon seasoning mixture.
Spoon one-fourth of vegetable mixture over each chicken breast half; sprinkle 2 tablespoons wine over each.
For each packet, fold end of foil over chicken, bring edges together.
Fold edges over to seal; pleat and crimp edges of foil to make an airtight seal.
Place grill rack over medium coals.
Place chicken packets on rack, and cook 15 minutes or until packets are puffed and chicken is done.
Remove packets from grill.
Cut an opening in the top of each packet, and fold foil back.
Spoon chicken and vegetables onto individual serving plates, and top with remaining juices.