#foilpacketdinner

A satisfying dinner can be prepared quickly and deliciously in the oven or on the grill with these Bacon Ranch Chicken Foil Packets. Tender chicken breasts and thinly sliced potatoes get an amazing flavor boost from the combination of bacon, ranch dressing, and cheddar cheese. Ideal for an easy and filling supper!

Ingredients: 4 boneless, skinless chicken breasts. 8 strips of bacon. 4 small red potatoes, thinly sliced. 1 cup shredded cheddar cheese. 1/2 cup ranch dressing. 1/2 cup chopped green onions. Salt and pepper, to taste.

Instructions: Set the temperature of your oven or grill to 375F 190C. Four large pieces of thick aluminum foil should be laid out. Put a chicken breast in the middle of each piece of foil. Add salt and pepper to the chicken to season it. Place a pair of bacon strips around every chicken breast. After distributing the sliced potatoes equally among the foil packets, encircle the chicken with them. After each chicken breast, drizzle two tablespoons of ranch dressing over it. Top each chicken breast with shredded cheddar cheese. Over the cheese, scatter the chopped green onions. Ensuring a tight seal, fold the foil over the chicken and potatoes. Cook the foil packets for 30 to 35 minutes, or until the potatoes are soft and the chicken is cooked through. You can also cook the packets on a grill. Serve hot, carefully opening the foil packets while keeping an eye out for steam.

Prep Time: 15 minutes

Cook Time: 30 minutes

These grilled chicken foil packets are a delicious and easy-to-make meal perfect for summer grilling. Packed with flavorful vegetables and juicy chicken breasts, they're a complete meal in one convenient packet. Plus, cleanup is a breeze!

Ingredients: 4 boneless, skinless chicken breasts. 2 cups baby potatoes, halved. 1 cup cherry tomatoes. 1 yellow bell pepper, sliced. 1 zucchini, sliced. 1/4 cup olive oil. 4 cloves garlic, minced. 1 tablespoon Italian seasoning. Salt and pepper, to taste. Fresh parsley, chopped, for garnish.

Instructions: Preheat grill to medium-high heat. In a large bowl, combine olive oil, minced garlic, Italian seasoning, salt, and pepper. Add chicken breasts, baby potatoes, cherry tomatoes, yellow bell pepper, and zucchini to the bowl. Toss until evenly coated with the seasoning mixture. Place each chicken breast on a piece of aluminum foil. Divide the vegetable mixture evenly among the chicken breasts, placing them on top of each breast. Fold the edges of the foil over the chicken and vegetables to create a packet, sealing tightly. Grill the foil packets for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Carefully open the foil packets and garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes