Italian Chicken and Veggies Foil Pack
Dairy-Free
Gluten-Free
Nut-Free
Sugar-Free
For an added Italian touch, top your finished meal with shredded Parmesan.
- 1 1/2 lb. boneless, skinless chicken breast, cubed
- 1 medium zucchini, sliced into half-moons
- 1 cup grape tomatoes, halved
- 1/2 cup diced red onion
- 1/4 cup extra-virgin olive oil
- 1 tsp. sea salt
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/2 tsp. garlic powder
- Shredded Parmesan to garnish (optional)
STEP 1
Preheat grill to 350 degrees F.
STEP 2
Combine all ingredients in a large bowl and toss until everything is evenly coated with oil and spices. (Optional: Allow to marinate for an hour before cooking.)
STEP 3
Cut four 12-inch squares of heavy-duty aluminum foil. Evenly divide mixture among the squares.
STEP 4
Place foil packs directly on the grill and close the cover. Cook for 25 to 30 minutes, flipping halfway through.
STEP 5
Carefully open the foil pack and test chicken for doneness before enjoying.
STEP 6
Tip: Create pack by folding the shorter ends of the foil over the contents, and then tightly fold the sides and pinch together to seal.
Photos: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman
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