Grilled Orange Chicken and Beans
A complete meal grilled in individual foil packets filled with chicken breasts on a bed of garlicky Great Northern beans and mushrooms, topped with orange slices and asparagus spears.
2 (15-ounce) cans Great Northern or pink beans, rinsed, drained
2 cups sliced fresh mushrooms
4 teaspoons minced garlic - divided use
6 boneless skinless chicken breasts (3 to 4 ounces each)
Salt and ground black pepper to taste
18 orange slices
24 asparagus spears
2 tablespoons butter or margarine, melted
6 tablespoons frozen orange juice concentrate, thawed
- Cut 6 rectangles of aluminum foil, 12 x 16 inches; combine beans, mushrooms, and 2 teaspoons garlic in center of each. Top with chicken breasts; sprinkle with remaining 2 teaspoons garlic, salt, and pepper.
- Top with orange slices and asparagus; drizzle with butter and orange juice concentrate. Bring edges of foil together and seal well; seal ends of foil.
- Grill packets over medium-high coals, covered, until chicken is tender and juices are clear when chicken is pierced with a fork, 20 to 25 minutes.
Makes 6 servings.
Recipe provided courtesy of The Bean Education & Awareness Network.