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Grilled Chicken and Vegetables Packs

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Individual foil packets make this dish a snap to prepare. You can easily make the packets ahead of time—just refrigerate until ready to grill. From Prevention Healthy Cooking.

  • Prep Time 10 min
  • Total Time 35 min
  • Servings 4

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
tablespoon orange juice
1/4
teaspoon salt
1/4
teaspoon cracked black pepper
1/8
teaspoon ground red pepper (cayenne)

Directions

  • 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.

Nutrition Info

The Quick Take:

  • Calories 300
  • Fat 5g
  • Saturated Fat 1 1/2g
  • Sodium 400mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
400mg
400%;
Total Carbohydrate
30g
30%
(Dietary Fiber
4g
4%
  Sugars
8g
8%
),
Protein
33g
33%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
50%;
Calcium
6%;
Iron
20%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

Expert Tips

Bell peppers, regardless of their color, provide vitamin C, also called ascorbic acid. Choosing vitamin C-rich foods keeps gums and blood vessels healthy.

Beat the Clock Chicken (2001) p. 85

©Copyright 2009, Rodale, Inc.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 07/16/2009. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
400mg
400%;
Total Carbohydrate
30g
30%
(Dietary Fiber
4g
4%
  Sugars
8g
8%
),
Protein
33g
33%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
50%;
Calcium
6%;
Iron
20%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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