Tin Foil Chicken & Veggies
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 Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Send your family’s favorite easy supper recipe to e-mail.

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
  • Add’l barbecue sauce

Preheat the oven to 350F. Tear off four sheets of foil (preferably heavy duty), each about 12 by 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 (6% from Fat); 2g Tot Fat; 0g Sat Fat; 31g Carb; 3g Fiber; 381mg Sodium; 66mg Cholesterol, Weight Watchers 5 points

Quick Supper Recipe Ideas


Check all the Quick Supper recipes but if you've already got chicken on hand, think about Chicken Sybil, a concept recipe that cooks up in minutes for one or two or a big family; Sweet 'n' Hot Chicken, a one-pot supper; or Greek Feta Chicken, a favorite that's been passed from friend to friend for year.
LATER NOTES

• My friend Marty says she cooks tinfoil packets in her fireplace!

Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.

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© Copyright 2006 Kitchen Parade

January 06, 2006 printme Page Permalink |email E-Mail this Recipe



Your Comments:

This sounds delicious - but I would love to know how much protein is in it!
Blogger oakling on 1/09/2008
 
Each serving has 29grams of protein, Oakling.
Blogger Alanna on 1/09/2008
 
does it matter what barbeque sauce is used.
Anonymous Anonymous on 6/17/2008
 
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!
Blogger Alanna on 6/17/2008
 
 
 
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