Chicken Bacon Ranch Foil Packets

 


Chicken Bacon Ranch Foil Packets

Ingredients

2 lb. baby creamer potatoes, halved or quartered if large

1 small yellow onion, chopped

3 tbsp. extra-virgin olive oil

1/2 tsp. garlic powder

Kosher salt

Freshly ground black pepper

1/4 c. Sauvignon Blanc (optional), plus more for serving

4 boneless skinless chicken breasts

4 slices  thick-cut bacon

2 1/2 c. shredded cheddar

3 c. frozen broccoli, thawed

2 green onions, thinly sliced

Ranch dressing, for serving

Directions

Step 1 Preheat grill or grill pan to medium-high. Cut 4 sheets of aluminum foil, (approx. 18-inch squares).

Step 2 In a large bowl, toss potatoes and onion with oil and garlic powder. Season with 1 teaspoon salt and ⅛ teaspoon pepper. Divide potato mixture among pieces of aluminum foil. 

Step 3 Add a piece of chicken to each foil packet and season chicken with 1 teaspoon salt and ¼ teaspoon pepper. Fold up edges of package to create a boat. Pour 1 tablespoon white wine over potato mixture in each packet.

Step 4 Fold foil around chicken and potato mixture to seal tightly. 

Step 5 Arrange foil packets, chicken side down, in a single layer on the grill. Grill packets 10 minutes, then flip. Grill until chicken is cooked through and potatoes are tender, about 5 minutes more. 

Step 6 Carefully, remove foil packets to a work surface and open them, there will be hot steam, so be careful! Sprinkle each with broccoli and cheese. Then reseal foil. 

Step 7 Return packets to grill until cheese is melty and broccoli is warm, 2 minutes.

Step 8 Meanwhile, arrange bacon in a medium nonstick skillet and place over medium heat. Cook, turning halfway through, until golden on both sides, about 8 minutes. Transfer bacon to a paper-towel lined plate and let cool. Crumble bacon into bite-sized pieces.

Step 9 Carefully open packets and top each with cooked bacon and green onions, and drizzle with ranch. Serve warm with wine.

 

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