Grilled Chicken and Vegetables Packets
Source of Recipe
Eat Better America
Recipe Introduction
4 servings
List of Ingredients
4 boneless, skinless chicken breasts (about 1 1/4 lb)
2 green and/or red bell peppers, cut into strips
1 lb red potatoes, thinly sliced
1/4 cup barbecue sauce
1 Tbsp orange juice
1/4 tsp salt
1/4 tsp cracked black pepper
1/8 tsp ground red pepper (cayenne)
Recipe
1. Spray unheated grill rack with cooking spray. Heat coals or gas grill for direct heat.
2. Place each chicken breast in center of a 12-inch by 18-inch piece of foil. Divide bell peppers and potatoes evenly over chicken breasts.
3. In small bowl, stir together barbecue sauce, orange juice, salt, black pepper and red pepper. Evenly drizzle over chicken and vegetables.
4. Bring up 2 long sides of each piece of foil and double-fold with a 1-inch wide fold. Double-fold each end to form a packet.
5. Place packets, seam side up, on rack. Cover and grill packets 4 to 6 inches from medium heat 20 to 25 minutes or until vegetables are tender and instant-read thermometer inserted in the thickest portion of breast reads 160°F and juices run clear. Place packets on plates. Cut a large X across top of packet; fold back foil.
Nutritional Information
1 Serving: Calories 300 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 400mg; Total Carbohydrate 30g (Dietary Fiber 4g, Sugars 8g); Protein 33g % Daily Value*: Vitamin A 6%; Vitamin C 50%; Calcium 6%; Iron 20% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 4 oz-equivalents Meat & Beans, 1 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.
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