Tin Foil Chicken & Veggies

Turns out, one of the easiest supper recipes ever is to cook chicken in foil with some vegetables, wet with a little barbecue sauce. Easy prep + fast clean-up = happy cooks!

Quick, versatile, delicious

Crrrraaaaasshhhh!

That’s what can happen after the fuss and bustle of the holidays, you know, that busy season that nowadays starts about the time Halloween pumpkins turn black. By now, the tree is long trimmed and recycled, the cookies frosted and consumed, the cards written and read, the carols sung and dismissed, the gifts purchased and unwrapped, the rejects noted and returned, the thank you’s written and posted, the out-of-town family come and gone, the parties hosted and attended, the champagne popped and toasted.

All that remains is, well, January.

January. It’s like life on a diet after weeks of holiday excess. It’s back to work, back to school, back to morning workouts, back to full nights of sleep, back to both weekend nights at home with the family.

January. It’s like life.

ALANNA's TIPS Don’t wrap the packets so tightly that the contents might poke holes in the foil. Opening the hot, steam-filled packets is a job best left to adults. Left sealed, the packet contents stay hot for a long time, making this technique a supper stabilizer for nights when everyone’s on different schedules. The foil packets can hold other combinations, too, perhaps salmon with fresh corn and diced carrot. Just be sure that the vegetables are about the same size so that they’ll cook at about the same rate.

QUICK SUPPER:
TIN FOIL CHICKEN & VEGGIES

Hands-on time: 15 minutes
Time-to-table: 1 hour, 10 minutes
Serves 4 but easily multiplied & divided
  • Barbecue sauce
  • 1 pound skinless, boneless chicken breasts, cut in half-inch strips
  • 1 green pepper, sliced in rings or diced
  • 1 red pepper, sliced in rings or diced
  • 4 small new potatoes, sliced thin
  • OPTIONAL Other vegetables such as frozen corn or peas, diced onion, mushroom slices
  • Additional barbecue sauce

Preheat the oven to 350F. Tear off four sheets of foil (preferably heavy duty), each about 12 x 15 inches. Smear about a tablespoon of barbecue sauce in a rough rectangular shape in the middle of each sheet.

Divide the chicken slices among the four sheets atop the barbecue sauce. Add the peppers, potatoes and any other vegetables. Drizzle another tablespoon of barbecue sauce over top.

In half-inch pleats, fold the foil over itself first lengthwise and then crosswise to create tightly sealed packets.

Place on a baking sheet and bake for 50 minutes or until chicken is fully cooked. Carefully cut open the packets. Serve and enjoy!

NUTRITION ESTIMATE Per Serving: 258 Cal; 2g Tot Fat; 0g Sat Fat; 31g Carb; 3g Fiber; 381mg Sodium; 66mg Cholesterol; Weight Watchers 5 points

LATER NOTES
My friend Marty cooks tinfoil packets in her fireplace!
To cook a food in a wrapper of foil or parchment (or other materials) is to cook 'en papillote'[pah-pee-YOHT, PAH-peh-loht]. I especially like to cook vegetables in foil on the grill.

More Favorite Chicken Recipes

(hover for a description, click a photo for a recipe)
Quick Supper: Greek Feta Chicken Parmesan Chicken Chicken Sybil


Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
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This sounds delicious - but I would love to know how much protein is in it!
 
Each serving has 29grams of protein, Oakling.
 
does it matter what barbeque sauce is used.
 
Grocery stores have whole sections of barbecue sauce - there's no testing, nor tasting! many of them. Just use a barbecue sauce that tastes good to you, perhaps one that you think pairs well with chicken. Good luck, this is a great way to use up ingredients in the fridge door!
 
I had this last night and it was lovely. I used red onion and red pepper with the potatoes. I couldn't believe how quick it was to make and the clean up was even quicker. Thanks :)
 

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna