Chicken Parmesan Foil Packets with Veggies Chicken Parmesan Foil Packets with Veggies

Chicken Parmesan Foil Packets with Veggies

Little Charmers - Red

These Chicken Parmesan Foil Packets are loaded with veggies for a full meal deal! The ultimate comfort food made right in one pack, on the grill or in the oven, with almost no clean up! These chicken foil packets are the perfect make ahead meal for camping or busy summer days.

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Chicken Parmesan Foil Packets with Veggies

By Ashley Fehr

Chicken Parmesan Foil Packets with Veggies

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Little Charmers - Red

Where To Buy

Preparation

Preheat grill to medium-high heat, or roughly 400° F, or preheat the oven to 400° F.

In a medium bowl, combine oil, pesto, salt, garlic powder, black pepper, and paprika.

Place potatoes, zucchini, and onion in a large bowl and drizzle with three tablespoons of the oil mixture. Toss until everything is coated.

Lay two sheets of tin foil one on top of the other. Repeat three times. On each of the four pieces of foil, place 1/4 of the vegetables in the center.

Place one chicken breast on top of the vegetables in each of the four packets. Brush chicken with remaining oil mixture. Fold up all sides of the foil and pinch along the top to create a packet. Cook on the grill or in the oven for 16 to 18 minutes, until potatoes are almost tender (they will continue cooking as you add the sauce).

Fold up all sides of the foil and pinch along the top to create a packet. Cook on the grill or in the oven for 16 to 18 minutes, until potatoes are almost tender (they will continue cooking as you add the sauce).

Open each of the packets (you can do this right on the grill if it’s not too hot—just use some tongs to open them) and spoon three tablespoons tomato sauce on top of each chicken breast. Top each with three tablespoons mozzarella cheese and one tablespoon Parmesan cheese.

Close the lid on the grill or place back in the oven just until the cheese is melted, potatoes are tender, and chicken reaches an internal temperature of 165°F, about 4 to 5 minutes. Serve immediately

Step 1 out of 8

Preheat grill to medium-high heat, or roughly 400° F, or preheat the oven to 400° F.

Step 2 out of 8

In a medium bowl, combine oil, pesto, salt, garlic powder, black pepper, and paprika.

Step 3 out of 8

Place potatoes, zucchini, and onion in a large bowl and drizzle with three tablespoons of the oil mixture. Toss until everything is coated.

Step 4 out of 8

Lay two sheets of tin foil one on top of the other. Repeat three times. On each of the four pieces of foil, place 1/4 of the vegetables in the center.

Step 5 out of 8

Place one chicken breast on top of the vegetables in each of the four packets. Brush chicken with remaining oil mixture. Fold up all sides of the foil and pinch along the top to create a packet. Cook on the grill or in the oven for 16 to 18 minutes, until potatoes are almost tender (they will continue cooking as you add the sauce).

Step 6 out of 8

Fold up all sides of the foil and pinch along the top to create a packet. Cook on the grill or in the oven for 16 to 18 minutes, until potatoes are almost tender (they will continue cooking as you add the sauce).

Step 7 out of 8

Open each of the packets (you can do this right on the grill if it’s not too hot—just use some tongs to open them) and spoon three tablespoons tomato sauce on top of each chicken breast. Top each with three tablespoons mozzarella cheese and one tablespoon Parmesan cheese.

Step 8 out of 8

Close the lid on the grill or place back in the oven just until the cheese is melted, potatoes are tender, and chicken reaches an internal temperature of 165°F, about 4 to 5 minutes. Serve immediately

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