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Chicken & Veggies Baked in Foil |  |
Real Food, Fresh & Flexible. Another Quick Supper, a Kitchen Parade Specialty. Weeknight Easy. Easy Cleanup. Budget Friendly. Weight Watchers Friendly. Low Carb. Naturally Gluten Free. High Protein.
COMPLIMENTS!
- "... it was lovely ... couldn't believe how quick it was to make and the clean up was even quicker." ~ Catherine
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 soft.
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 healthy eating after weeks of holiday excess, all in 31 days.
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.
Isn't January just the very best?!
The Short Version
Here's the no-fuss recipe for Chicken & Veggies Baked in Foil. So simple!
Just layer vegetables and chicken strips on top of a large piece of foil smeared with a little barbecue sauce. Drizzle more sauce over top and season with salt and pepper. Fold the foil around the food to create a tight packet, its own little foil oven. Bake for 50 minutes at 350F. That's it!
But Really, What Is "En Papillote"?
"En papillote" [pronounced pah-pee-YOAT or PAH-peh-loat] is the French term for cooking food in some sort of wrapper. For this simple chicken supper, I rely on convenient aluminum foil but other wraps also work, parchment, say, even banana leaves.
And don't worry if there's no remembering how to spell or pronounce the French phrase because there's no forgetting that this is one of the easiest dinner recipes ever.
Ha! Many cooks get excited about meals made in a single pot (check out My Best & Favorite One-Pot Supper Recipes). But this recipe? No Pot! Zero Pot! Nada Pot!
What Makes This Recipe Special
- Easy to fix for one or two or scales up for more eaters
- Easy to adapt the vegetables to everyone's individual tastes
- The contents stay hot, good when supper timing is a moving target
- No leftovers!
- Zero clean-up for the win!
Bookmark! PIN! Share!
How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If this easy recipe for a meal cooked in foil hits the mark, go ahead, save and share! I'd be honored ...
QUICK SUPPER:
CHICKEN & VEGGIES BAKED in FOIL
Time-to-table: 1 hour, 10 minutes
Serves 4 but easily scaled down or up for one or two or six servings
- Your favorite 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
- Extra vegetables such as frozen corn or peas, diced onion, mushroom slices, optional
- Additional barbecue sauce
- Salt & pepper to taste
Heat the oven to 350F/180C.
Tear off four sheets of foil (preferably heavy duty), each about 12 x 15 inches. Smear about a tablespoon barbecue sauce in a rough rectangular shape in the middle of each sheet, this keeps the vegetables from sticking.
Divide the chicken slices among the four sheets atop the barbecue sauce.
Add the peppers, potatoes and any extra vegetables.
Drizzle another tablespoon of barbecue sauce over top, more with extra vegetables. Season with salt & pepper, be generous!
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 until chicken is fully cooked, about 50 minutes. Carefully cut open the packets. Serve and enjoy!
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, all that hot steam. 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. My friend Marty cooks tinfoil packets in her fireplace!
WEIGHT WATCHERS POINTS Old Points 5 & Points Plus 6 & SmartPoints 6 & Freestyle 4 & myWW green 5 & blue 4 & purple 1 & future WW points Nutrition results will naturally vary based on your own choices but this is a good start!
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- THE RECIPE Baked Chicken with Herb-Roasted Potatoes Simple, satisfying supper.
- ANOTHER TAKE Spiced Chicken Tagine with Roasted Cauliflower A one-pot supper with warm spices.
- THE RECIPE One-Skillet Braised Chicken with Shallots Drumsticks or thighs braised with shallots in a white-wine and mustard sauce.
- ANOTHER TAKE Chicken Stew with Chickpeas & Kale A hearty, one-pot supper with warm spices and fresh vegetables.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail, you'll find my current address in the FAQs. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.
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This sounds delicious - but I would love to know how much protein is in it!
ReplyDeleteEach serving has 29grams of protein, Oakling.
ReplyDeletedoes it matter what barbeque sauce is used.
ReplyDeleteGrocery 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!
ReplyDeleteI 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 :)
ReplyDelete