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.

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

1/2 c. barbecue sauce

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.

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

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

     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

Garlic Steak & Yummy Potatoes in a Foil Pack, Delicious

    Steak and potatoes are just 2 foods that go good together.  Just like biscuits and gravy, chips & salsa, and coffee and doughnuts!  Yum!   This recipe for garlic steak and potatoes in a foil pack just melts in your mouth!  It makes a flavorful and hearty meal that doesn't get much easier to make.  The steak turns out so tender and juicy and can be made in the oven or on the grill.  So yummy that your whole family will love it.  It truly is one amazing meal that you do not want to miss out on!

Garlic Steak & Yummy Potatoes 

2-2 1/2 lb.s steak (sirloin, rib-eye, flank or stew meat), cut into 2" chunks

1 lb. Yukon gold potatoes, cut into 1" chunks

1 c. melted butter

2 sliced carrots or 1 can carrots

1 onion, skin removed and cut/separated into large pieces

1-2 T. olive oil

1 T. minced garlic

1 T. parsley flakes

1 tsp. rosemary

1 tsp. thyme

1 tsp. salt

1/4 tsp. pepper

      Before we begin, let me say that I have made this with top sirloin, ribeye, flank and stew meat and I think the sirloin is the best choice for these.  Don't get me wrong, all of them turned out great but the sirloin just has more flavor and is more tender.

      Now, cut up your potatoes and place them in boiling water and cook for 3 minutes.  Drain and remove from heat and set aside.  I partially cook the potatoes so that when you put everything together, every thing cooks evenly. If you don't partially cook the potatoes just a bit then your steak might be overdone.  When you do it this way, your cook and potatoes turn out perfectly.

      In a large bowl, combine the steak, potatoes, carrots, olive oil, salt & pepper.

      Stir well to combine.  Take 4 large (18"x12") pieces of foil and lay them out on a table.  Divide up your steak mixture and divide it up between the 4 pieces of foil and place the mixture into the center of each one.  

     In a small bowl, combine the butter, garlic, parsley, rosemary and thyme.  Stir well and pour some of it over each steak mixture.  

Place a large piece of onion on top.  

     Now double fold over the sides and top of the foil.  

     Place the foil packets onto a baking sheet and bake in a preheated 425 degree oven for 20-25 minutes.  Once the time has elapsed, you can carefully open up the foil packs and broil them for 2-3 minutes.  This will give the steak a nice char.  Tonight, I did not broil them and they still tasted wonderful.   Right before eating this, I often sprinkle some Parmesan and parsley flakes on top.    Yum!

    Be sure to "dip" your meat and veggies into the garlic butter on the bottom of the foil pack with each bite.  

     If you prefer to grill these, place the packets on the grill on high heat and cook for about 10 minutes or until the steak is browned and the potatoes are tender. 

     You can freeze these after cooking for up to 2 months. Just remove from the freezer, remove the foil, place the frozen meat mixture into a microwavable safe bowl, and heat it up.  It will taste just as good as the day you cooked it.

Be sure to try some of my homemade steak sauce too!

 

 

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