Grilled Chicken and Zucchini Foil Packs
I really enjoy foil-wrapped dinners cooked on the grill because there are minimal dishes to wash and I don't heat up my kitchen in the summer. You can try this with almost any protein and veggies you have on hand. If it's a rainy day or too cold to get out to the grill, by all means use your oven. This meal is delicious grilled or roasted!
Ingredients
- 1 large sweet onion thinly sliced
- 1 tsp olive oil
- 2 Tbsp tomato paste
- 2 Tbsp chopped fresh basil
- 1 tsp chopped fresh oregano
- 1 tsp crushed red pepper or to taste
- 1 cup chicken broth or stock
- 2 boneless skinless chicken breasts or thighs ~6 oz each, cut into long strips
- salt, pepper and garlic powder to taste
- 1 medium zucchini chopped
- 1 bell pepper seeded and sliced, any color
Instructions
- Preheat the grill to medium or preheat the oven to 450°F. Cut two 12x18" pieces of heavy-duty nonstick foil pieces (or spray regular heavy-duty foil with nonstick cooking spray).
- In a large skillet, cook the onion in oil over medium-high heat until tender, about 4-5 minutes. Stir in the tomato paste, basil, oregano and crushed red pepper; cook until the tomato paste starts to caramelize, about 6-8 minutes. Stir in broth, stirring to loosen brown bits from the pan. Bring to a boil and cook until the sauce has thickened, about 8-10 minutes. Remove from heat and cool slightly.
- Divide chicken strips between the two pieces of prepared foil, placing food on the dull side of the foil; sprinkle with salt and pepper and top with zucchini and bell peppers. Spoon tomato mixture over the zucchini. Fold foil around mixture and seal tightly.
- Place the packets on grill or on a baking pan in the oven; cook until chicken is no longer pink, about 15-20 minutes, turning the packets once.
- Remove the packets from heat and open carefully to allow steam to escape. If desired, top with additional basil. Serve immediately.
Notes
- If you do not want to use a pan at all, skip the first few steps and eliminate the sauce. Just add the onions and herbs to the foil and skip the tomato paste and broth.
- This recipe can be made with any vegetables you have on hand such as mushrooms, asparagus, Brussels sprouts, etc.
- Also, mix up the protein. Instead of chicken, try a lean steak, salmon, shrimp or other seafood. Adjust cooking time to ensure your protein is cooked through but not overcooked.