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Wednesday, September 4, 2019

Delicious Foil Pack Barbecue Chicken and Vegetables

    I LOVE foil packet meals.  They are easy to make and turn out wonderfully with little-to-no cleanup.  This one turns out just as wonderful.  It is a perfect combination of sweet and savory and the chicken comes out so juicy and tender.  It will quickly become on of your family's favorite meals.

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Delicious Foil Pack Barbecue Chicken and Vegetables

4 boneless, skinless, chicken breasts
16 asparagus spears, with the ends cut off
16 baby carrots
1 zucchini, cut into thin slices
1 T. olive oil
salt and pepper, to taste

     Preheat your oven to 400 degrees.  Take 4 pieces of foil (about 18" x 12" and place one piece of chicken onto each piece of foil.

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    Rub olive oil on both sides of each piece of chicken and salt and pepper each one.

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     Now brush each piece with barbecue sauce.  Now place the vegetables around the chicken.

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     Seal up the foil by bringing up two sides of foil over the chicken so edges meet.  Seal the edges by making a tight 1/2" fold and then fold again.  Fold other sides the same way. You want a bit of space for heat to be able to circulate but you don't want anything to spill out.

     Place the packets onto a cookie sheet and bake for 30-35 minutes or until the juices run clear from the chicken.  The thickest part of the chicken needs to be tested for doneness and should be at least 165 degrees.  

      If you prefer to grill the chicken, place the packets on a hot grill and cook 10-12 minutes.  Turn the packets over and cook on the other side for 5-10 more minutes.  

     Serve and enjoy.  I like to brush the chicken with a bit more barbecue sauce right before serving.  

    One serving has 22 carbs.  

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I shared this recipe with the following blogs and link parties:
Raising Homemakers 
Christian Homemaking 
Blogger's Pit Stop


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