Chicken and Zucchini Foil Packs

Total Time Prep: 45 min. Grill: 15 min.
Yield 2 servings
Test Kitchen Approved
I enjoy foil-wrapped dinners cooked on the grill, especially because there are no pots or pans to wash. You can try making chicken foil packs with most fresh vegetables you have on hand. —Dianna Smith, Newport, Tennessee

Ingredients

  • 1 large sweet onion, thinly sliced
  • 1 teaspoon olive oil
  • 4 large fresh button mushrooms, thinly sliced
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 1 cup chicken broth or stock
  • 2 boneless skinless chicken breasts (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium zucchini, thinly sliced

Directions

  1. Prepare grill for medium heat or preheat oven to 450°. In a large skillet, cook onion in oil over medium-high heat until crisp-tender, 4-5 minutes. Add mushrooms; cook until tender, 4-5 minutes. Stir in tomato paste, basil and oregano; cook until tomato paste starts to caramelize, 6-8 minutes. Stir in broth, stirring to loosen browned bits from pan. Bring to a boil; cook until sauce has thickened, 8-10 minutes. Remove from heat; cool slightly.
  2. Cut each chicken breast into 3 long strips. Divide chicken strips between two 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil; sprinkle with salt and pepper and top with zucchini. Spoon tomato mixture over zucchini. Fold foil around mixture, sealing tightly.
  3. Place packets on grill or in oven; cook until chicken is no longer pink, 15-20 minutes, turning once. Open packets carefully to allow steam to escape. If desired, top with additional basil.

Nutrition Facts

1 packet: 302 calories, 7g fat (2g saturated fat), 94mg cholesterol, 838mg sodium, 21g carbohydrate (12g sugars, 3g fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch, 1/2 fat.

I enjoy foil-wrapped dinners cooked on the grill, especially because there are no pots or pans to wash. You can try making chicken foil packs with most fresh vegetables you have on hand. —Dianna Smith, Newport, Tennessee
Recipe Creator
Community Cook

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