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!
- 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
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.
- 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.
Keyword Anti-Inflammatory, Bell Pepper, Complete Meal, Entree, herbs, Poultry