BBQ Chicken and Cheddar Foil Packet Dinner
Cooking in foil packets is easy and fun, the food tastes great, kids love it—and clean up is a breeze!
3 tablespoons barbeque sauce
4 small boneless, skinless chicken breast halves (1 pound)
2 small unpeeled red potatoes, thinly sliced
1 red or green bell pepper, seeded and sliced
1 green onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups shredded reduced-fat cheddar cheese
- Preheat oven to 375°F (190°C).
- Place a foil sheet, approximately 12x12 inches, on a work surface. Spoon about 1 teaspoon of the barbecue sauce in the center of the foil sheet. Place one chicken breast half over barbecue sauce and spread another teaspoon of sauce over chicken. Top with a quarter of the potato, bell pepper and onion. Sprinkle with a little of the salt and pepper.
- Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with remaining ingredients to assemble three more packets. Place packets on a baking sheet and bake for 35 minutes.
- Open foil packets with scissors and carefully pull back edges (contents may be very hot). Sprinkle a quarter of the cheese over the top of each chicken breast half and return to oven, unsealed, for 2 minutes or until cheese is melted. With a spatula, transfer the contents of each packet onto individual serving plates, if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 290; Total Fat 4.5 g; Saturated Fat 2.5 g; Cholesterol 75 mg; Sodium 630 mg; Calcium 20% Daily Value; Protein 38 g (10 grams from dairy); Carbohydrates 21 g; Dietary Fiber 2 g.
Recipe and photograph provided courtesy of 3-A-Day of Dairy.