Grilled Chicken Dinner Recipe

Publisher Photo
"This complete meal grilled in a foil packet is a palate-pleasing and mess-free dinner for one," relates Floyd Hulet of Apache Junction, Arizona.
TOTAL TIME: Prep: 10 min. Grill: 50 min.
MAKES:1 servings
TOTAL TIME: Prep: 10 min. Grill: 50 min.
MAKES: 1 servings

Ingredients

  • 1 bone-in chicken breast half (8 ounces)
  • 1 medium potato, peeled and quartered
  • 1 large carrot, cut into 2-inch pieces
  • 1/2 cup fresh vegetables (broccoli florets, peas and/or green beans)
  • 1 tablespoon onion soup mix
  • 2/3 cup condensed cream of chicken soup, undiluted

Nutritional Facts

1 serving (1 each) equals 590 calories, 20 g fat (6 g saturated fat), 124 mg cholesterol, 2,004 mg sodium, 53 g carbohydrate, 7 g fiber, 48 g protein.

Directions

  1. Place chicken in the center of a piece of double-layered heavy-duty foil (about 18 in. square). Place vegetables around chicken. Sprinkle with soup mix. Top with soup. Fold foil around vegetables and chicken and seal tightly.
  2. Grill, uncovered, over medium-low heat for 50-60 minutes or until a meat thermometer reads 170°. Open foil carefully to allow steam to escape. Yield: 1 serving.
Originally published as Grilled Chicken Dinner in Taste of Home August/September 2000, p11

Nutritional Facts

1 serving (1 each) equals 590 calories, 20 g fat (6 g saturated fat), 124 mg cholesterol, 2,004 mg sodium, 53 g carbohydrate, 7 g fiber, 48 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Grilled Chicken Dinner

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 15, 2014

"We slightly experimented with this recipe. Used cream of chicken soup with mushrooms, substituted brussel sprouts instead of broccoli and used chopped onions instead of mix. We followed the rest of the recipe as written. Placed in a 9 x 13 pan with a lid and put it on the grill. Love this meal and plan on sharing it with friends."

MY REVIEW
Reviewed Mar. 19, 2011

"This was ok. I doubled it and made together in one foil container. It was convenient in that the whole meal could be assembled and cooked together. It really didn't have a grilled flavor, so could probably just bake in the oven. Would be great to make ahead for camping."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT