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Chicken and Vegetables in Foil

Serves: 4
Total Calories: 1,779.975
Prep time:
Cook time:
Total time:

Ingredients

3/4 cup light or fat free Italian salad dressing or bottled BBQ sauce
4 (4 oz) boneless skinless chicken breast halves
4 small (4 oz) potatoes scrubbed or peeled and thinly sliced
1 large onion sliced into rings
1 (10-ounce) package frozen brussels sprouts or broccoli/cauliflower mix
1 (10-ounce) package frozen carrot
8 grinds fresh ground black pepper

Directions:

1. Preheat oven to 400° or outdoor grill to medium heat. Tear off 2 large pieces of foil just larger than the size of a baking sheet.
2. Spread 1/2 the sauce in center of one piece of foil.
3. Layer chicken, potatoes, and onion on foil in order given. Spread on remaining sauce.
4. Place remaining veggies in a strainer and run hot tap water over them for 1 minute. Drain and add to foil.
5. Sprinkle pepper over vegetables. Place other piece of foil on top. Seal with double folds.
6. Place in oven and set timer for 75 minutes.
7. Carefully unseal foil package (watch out for steam) and serve with rolls and frozen grapes.

MENU:
Chicken & Vegetables in Foil
Whole-Grain Bread
Frozen Grapes

Nutritional Facts:

Serves: 4
Total Calories: 1,779.975
Calories from Fat: 741

This Chicken and Vegetables in Foil recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.


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