Grilled Parmesan-Ranch Chicken Foil Packs

Gluten Free
Health score
23%
Grilled Parmesan-Ranch Chicken Foil Packs
45 min.
4
339kcal

Suggestions


Are you looking for a delicious and hassle-free meal that the whole family will love? Look no further than these Grilled Parmesan-Ranch Chicken Foil Packs! Perfect for busy weeknights or weekend gatherings, this gluten-free recipe combines tender chicken breasts with vibrant vegetables, all infused with the rich flavors of Parmesan cheese and zesty ranch dressing.

What makes this dish truly special is its simplicity. With just a few fresh ingredients and minimal prep time, you can create a mouthwatering meal that’s ready in just 45 minutes. The foil pack method not only locks in moisture and flavor but also makes cleanup a breeze—just toss the foil when you’re done!

Imagine biting into juicy chicken paired with perfectly roasted red potatoes, sweet baby carrots, and crisp green beans, all drizzled with creamy ranch dressing and topped with a generous sprinkle of Parmesan. Each bite is a delightful explosion of flavors and textures that will leave you craving more.

Whether you’re grilling outdoors or cooking on a stovetop, these foil packs are versatile and can be easily adapted to suit your taste. So fire up the grill and get ready to impress your family and friends with this easy yet impressive dish that’s sure to become a new favorite!

Ingredients

  • cup baby carrots cut in half lengthwise
  • 0.3 lb green beans fresh trimmed
  • 0.5 teaspoon alouette garlic & herbs spreadable cheese salt-free
  • 0.3 cup parmesan shredded finely
  • 0.5 cup ranch dressing reduced-fat
  • cups potatoes - remove skin red quartered
  • 16 oz chicken breast boneless skinless
  • 0.3 cup water 

Equipment

  • bowl
  • grill
  • aluminum foil

Directions

  1. Heat gas or charcoal grill.
  2. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray.
  3. Sprinkle chicken with garlic-herb blend; place 1 breast on each sheet of foil.
  4. Drizzle 1 tablespoon of the dressing over each breast.
  5. In medium bowl, mix remaining 1/4 cup dressing and the water. Stir in potatoes, carrots and green beans. Divide vegetables among chicken breasts.
  6. Sprinkle with cheese.
  7. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  8. Place packets on grill over medium heat. Cover grill; cook 10 minutes. Rotate packets 1/2 turn; cook 5 to 15 minutes longer or until vegetables are tender and juice of chicken is clear when center of thickest part is cut (170F).
  9. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.

Nutrition Facts

Calories339kcal
Protein34.46%
Fat50.45%
Carbs15.09%

Properties

Glycemic Index
18.25
Glycemic Load
0.63
Inflammation Score
-10
Nutrition Score
22.887825965881%

Flavonoids

Luteolin
0.04mg
Kaempferol
0.13mg
Myricetin
0.04mg
Quercetin
1.02mg

Nutrients percent of daily need

Calories:339.32kcal
16.97%
Fat:18.81g
28.94%
Saturated Fat:4.25g
26.59%
Carbohydrates:12.67g
4.22%
Net Carbohydrates:10.34g
3.76%
Sugar:4.4g
4.89%
Cholesterol:86.71mg
28.9%
Sodium:572.84mg
24.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:28.91g
57.82%
Vitamin A:4721.54IU
94.43%
Vitamin B3:12.68mg
63.42%
Selenium:39.86µg
56.94%
Vitamin K:56.85µg
54.15%
Vitamin B6:1mg
50.16%
Phosphorus:394.38mg
39.44%
Vitamin B5:2.19mg
21.9%
Potassium:752.72mg
21.51%
Calcium:137.66mg
13.77%
Magnesium:53.34mg
13.33%
Vitamin B2:0.22mg
12.93%
Vitamin C:8.88mg
10.76%
Manganese:0.19mg
9.69%
Vitamin B1:0.14mg
9.57%
Fiber:2.33g
9.32%
Iron:1.43mg
7.94%
Zinc:1.19mg
7.9%
Folate:31.06µg
7.77%
Copper:0.14mg
7.16%
Vitamin E:1.02mg
6.8%
Vitamin B12:0.38µg
6.3%
Vitamin D:0.19µg
1.23%