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Preheat oven to 400 degrees Fahrenheit or preheat grill on medium high. In a bowl, toss chicken breast with 1 teaspoon of Italian seasoning. Lay out one piece of aluminum foil. Spray the foil with cooking spray. Place chicken on the center and arrange vegetables on the side of the chicken.
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Prepare foil packets. Lay out 4 large pieces of heavy duty foil then top each with a large piece of parchment paper (or spray with non stick spray). Place equal amounts of sliced potatoes and onions in the middle of each packet. Drizzle with oil and sprinkle with seasoning salt and pepper. Place a chicken breast on top of potatoes.
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Foiled BBQ Chicken with Corn on the Cob and Pinto Beans. View Recipe. A bottle of store-bought barbecue sauce adds irresistible flavor to these chicken foil packets with corn and canned pinto beans. Recipe creator Christina Egan suggests pairing with garlic bread . 06 of 07.
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To make the baked chicken foil packets: Pre-heat your oven to 350°F (180°C). Lay four 12×12 inch (30×30 cm) squares of foil out on your work surface. Place pineapple chunks, and bell peppers in the middle of each piece of foil. Season with salt and pepper, then top with each chicken breast. Season chicken with salt and pepper generously.
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Cut four large 18 x 12-inch pieces of foil and layout on a flat surface. Place 3/4 cup frozen mixed veggies in the center of each piece of foil. Season chicken with salt, garlic powder and paprika. Brush both sides of the chicken with 1/4 cup BBQ sauce and place 2 pieces (1 drumstick, 1 thigh) in the middle of each foil packet.
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For the Chicken Foil Packets. Preheat oven to 400 degrees F or heat grill to medium heat. Cut 4 sheets of heavy-duty foil, approximately 12 x 18 inches each. Place 3 orange slices in a line directly in the middle of each sheet of foil and place one chicken breast directly on top of the oranges.
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After these chicken and vegetable foil packets are fully cooked, the meal can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 2-3 months. To reheat, pop the food back in greased foil and grill or bake in the oven until the veggies are warm and the chicken has reached a minimum internal temperature.
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Directions. Step 1 Heat grill to medium-high for at least 3 minutes. In a small bowl, stir together BBQ sauce, soy sauce, oil, 2 tablespoons each cilantro and scallions, lemon juice, paprika.
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Instructions. Heat an oven or grill to 400 degrees F. In a bowl toss the cubed chicken with the olive oil and 1 tablespoon of the Ranch seasoning, set aside. In a second bowl combine the softened cream cheese, shredded cheddar, Ranch seasoning, and cooked bacon. Tear 4 pieces of foil in 12-inch x 12-inch squares.
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Bring up the two lengthwise pieces of foil and fold over to seal. Roll the two edges of foil together. Place the foil packets on a baking sheet. Bake in the oven at 400 degrees for 30-35 minutes, or until the potatoes are tender and the chicken juices run clear. Remove from the oven and open each chicken packet.
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Enjoy a bit of gourmet over the fire with Kelsey Nixon's recipe for Greek chicken. This recipe can easily be customized for all of your picky eaters. It also proves that foil packets aren't just for camping—easy cleanup makes for a perfect weeknight meal. Get Recipe. 4 / 8. Courtesy Spend with Pennies.
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Fold the foil packets. Seal the foil packet and place them on the grill. Cook for 5-6 minutes per side until the chicken is cooked to an internal temperature for 165 degrees F and the potatoes are fork tender. Step 5. Add the cheese and bacon to each chicken packet. Then carefully open each of the foil packs.
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Preheat the oven to 375℉. Season chicken breasts with ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon paprika, and 1 teaspoon Italian seasoning. Set aside. Add potatoes, onion, garlic, olive oil, and remaining seasonings to a bowl. Toss to coat. Grab 4 pieces of nonstick foil.
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Go to Recipe. 5 / 9. Pineapple BBQ Chicken Foil Packets. Reach for a smoky barbecue sauce that's not too sweet for these packets, since the pineapple will lend plenty of its own sweetness from its juices. Go to Recipe. 6 / 9. Lemon Garlic Chicken Foil Packets.
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Preheat oven to 375°F. Season the chicken breasts salt and pepper. Brush liberally with teriyaki sauce, making sure to leave at least ½ cup for the vegetables. Set aside. Add the bell peppers, broccoli, pineapple, onion, and remaining teriyaki sauce to a bowl. Toss to coat. Grab 4 pieces of nonstick foil.
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Preheat the oven to 425 degrees or a grill over medium high heat. In a small bowl whisk together the butter, ranch seasoning, and salt and pepper to taste. Coat 4 large squares of foil with cooking spray. Place the potatoes in a bowl and drizzle with 4 tablespoons of the ranch butter over the top. Toss to coat evenly.