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In the fast-paced world we live in, the quest for quick, nutritious, and flavorful meals can often feel overwhelming. Enter foil pack dinners—an innovative cooking method that combines convenience with culinary creativity. These handy meals are designed to be simple, requiring minimal prep time while maximizing flavor through the technique of steaming and roasting. Among the myriad of foil pack recipes, one that stands out is the Ranch Chicken and Veggie Foil Packs. This recipe is not only a feast for the senses but also a practical solution for busy weeknights, making it perfect for family gatherings or intimate dinners.

Ranch Chicken and Veggie Foil Packs

Experience the convenience of foil pack cooking with the delicious Ranch Chicken and Veggie Foil Packs recipe. Perfect for busy weeknights, these packs combine juicy chicken and vibrant vegetables, all seasoned with zesty ranch dressing. This easy-to-follow guide allows even novice cooks to impress family and friends. Discover how simple preparation and minimal cleanup can elevate your mealtime, making healthy eating enjoyable and hassle-free. Enjoy customizable flavors and the joy of cooking with foil packs!
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Ingredients
  

4 boneless, skinless chicken breasts

1 packet ranch seasoning mix

2 cups baby potatoes, halved

1 cup cherry tomatoes, halved

1 cup broccoli florets

1 cup sliced bell peppers (any color)

4 tablespoons olive oil

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). If grilling, preheat your grill to medium-high heat.

    Prep the Foil Packs: Cut four large sheets of aluminum foil, about 12x18 inches each. This will allow enough room to fold and seal your packs.

      Prepare the Chicken: In a mixing bowl, combine the chicken breasts with 2 tablespoons of olive oil and the ranch seasoning mix. Toss to coat the chicken thoroughly.

        Prep the Veggies: In another mixing bowl, combine the baby potatoes, cherry tomatoes, broccoli florets, and sliced bell peppers. Drizzle with the remaining 2 tablespoons of olive oil, and season with salt and pepper. Toss well to combine.

          Assemble the Packs: On each piece of foil, place one chicken breast in the center. Surround the chicken with an even distribution of the veggie mixture.

            Seal the Foil Packs: Fold the sides of the foil over the chicken and vegetables, then roll the top down tightly to create a sealed packet. Ensure there's some space inside for steam to build.

              Cook the Foil Packs:

                - Oven Method: Place the foil packs on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F).

                  - Grill Method: Place the foil packs directly on the grill grates and cook for about 20-25 minutes, turning occasionally.

                    Serve: Carefully open the foil packs (watch out for steam!). Garnish with fresh parsley and serve with lemon wedges on the side for an extra zing. Enjoy your delicious Ranch Chicken and Veggie Foil Packs!

                      Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings