Chicken and Vegetable Foil Packets {Grill or Oven}

You’re going to love this recipe from Eat at Home writer, Kim!  She makes use of the grill, but this will work in the oven too.

I know many of us are caught up in back-to-school and starting to have a little Fall fever (is that a thing?) If the pumpkin posts that have started popping up everywhere are any indication, then yes, Fall fever definitely exists. However, in my neck of the woods, it’s still 90 degrees, and I’m still grilling every chance I get. With the craziness of 3 kids, school, sports, etc., I have been looking for easy recipes that do not require a lot of prep or cleanup. These chicken and foil packets fit the bill.

Foil Packet Collage EAH

I love that I can cook the meat and vegetables at the same time, and just add some fruit as a side to have a complete meal. Also, when everything is bundled up in a neat little foil packet, clean up is breeze!

chicken and veggies EAH

Start by prepping your meat and veggies (which can be done ahead of time). I used chicken, potatoes, peppers, onions, carrots, grape tomatoes, and zucchini. This recipe is versatile, and you can add just about anything you like. Just remember to slice potatoes thin and cut your meat into bite size pieces so that it cooks fast, and veggies that cook quickly can be left in bigger chunks (like zucchini…I do not like it to get too mushy, so I sliced it into thick rounds), this way, everything is done at the same time.

chicken and veggie foil pack EAH

Place your veggies on a sprayed piece of foil, add your chicken and any spices you like. I like to add a little bit of butter on top as well.

foil packets on grill EAH

Gather your foil up around the meat and vegetables, pinch to seal at the top, and throw them on the grill (or in the oven on a baking sheet!) for about 25 minutes….and boom! Dinner is basically done!

finished foil packet EAH

Be careful when opening the packets, since everything inside is hot and steamy. I say plates are entirely optional, since everything is neatly contained in the foil! (These would be good when camping.)

Chicken and Vegetable Foil Packets {Grill or Oven}
Chicken and vegetables cooked together in a neat and tidy foil packet!
Ingredients
  • 2 pounds boneless, skinless chicken breast, cut into chunks
  • 3 medium Russet potatoes, sliced thin
  • 1 sweet onion, cut into chunks
  • 1 large pepper, cut into chunks
  • 1 zucchini, sliced into thick rounds
  • 1-2 cups baby carrots
  • 1 cup grape tomotoes
  • 2 Tablespoons olive oil
  • herbs de provence (optional), to taste
  • Worcestershire sauce (optional), to taste
  • salt and pepper, to taste
  • ½ tablespoon butter for each packet (optional)
  • *aluminum foil
  • *non-stick cooking spray
Instructions
  1. (Light grill to medium-high heat or preheat oven to 400 degrees)
  2. Place all vegetables in a large bowl and drizzle with olive oil. Stir gently to coat.
  3. Spray 12-18 inch pieces of aluminum foil with cooking spray (depends on desired portion size, I made 5 large packets)
  4. Evenly divide veggies among the foil pieces, placing them in center of packet. Add desired spices.
  5. Top with chicken chunks, additional spices and Worcestershire (if using). Place butter on top of chicken.
  6. Seal foil around the chicken and vegetables, pinching at seams to seal.
  7. Place on grill, or in oven on a baking sheet, for approximately 25 minutes or until chicken has reached 165 degrees on a meat thermometer.

 

Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and many, many more desserts!

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Chicken, Plantains, and Spinach in Coconut Milk

ChickenPlantainsSpinach

Chicken, Plantains, and Spinach in Coconut Milk
Yield – 6-8 servings

I love curry recipes. And this one is similar but a little different. It has tons of flavors and even my kids loved it. The curry will give it some spice but not too much. And if you don’t like curry you could leave it out. This dish doesn’t have to have it. If you haven’t had plantains before they basically taste like potatoes. I think they make this meal very hearty. You can serve it over rice or you can serve it up just as is. Either way it’s great!

Ingredients

  • 1-2 tbsp coconut oil
  • 1 lb of chicken breasts
  • 1 tbsp curry powder
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • 2 green plantains, peeled and chopped in small bite size pieces
  • Onion, 1
  • 1 (14 oz) can of coconut milk
  • Bag of spinach
  • salt/pepper, to taste
  • cilantro and avocado

Instructions

  1. Chop up the chicken, plantain, and onion into small bite size pieces.
  2. Get your oil hot and brown up the chicken. Sprinkle on the curry powder. Let it cook completely and brown up nicely.
  3. In another pan, I like to saute the onions and plantains.
  4. Once the plantains, onions, and chicken are done, you will add the coconut milk and the rest of your spices.
  5. Turn temperature on low, cover, and simmer for about 10-15 minutes.
  6. Then add the bag of spinach and let the spinach wilt in.
  7. Serve with a dash of fresh cilantro and a few slices of avocado!
Chicken, Plantains, and Spinach in Coconut Milk
Ingredients
  • 1-2 tbsp coconut oil
  • 1 lb of chicken breasts
  • 1 tbsp curry powder
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • 2 green plantains, peeled and chopped in small bite size pieces
  • Onion, 1
  • 1 (14 oz) can of coconut milk
  • Bag of spinach
  • salt/pepper, to taste
  • cilantro and avocado
Instructions
  1. Chop up the chicken, plantain, and onion into small bite size pieces.
  2. Get your oil hot and brown up the chicken. Sprinkle on the curry powder.Let it cook completely and brown up nicely.
  3. In another pan, I like to saute the onions and plantains.
  4. Once the plantains, onions, and chicken are done, you will add the coconut milk and the rest of your spices.
  5. Turn temperature on low, cover, and simmer for about 10-15 minutes.
  6. Then add the bad of spinach and let the spinach wilt in.
  7. Serve with a dash of fresh cilantro and a few slices of avocado!

Rachael Walkup has been married to her best friend for 8 years. They have two kids – a 4 yr old boy and a 2 yr old  little girl. She loves to write, cook, spend time with family, and serve others. You can learn more about her by following along on twitter, her blog, or pinterest.

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My January Eating Challenge – Whole 30

whole30badge

 

I know we’re in the midst of the Christmas season when Elf food groups reign supreme – candy, candy canes, candy corn and maple syrup.  Oh yes, and fudge, cookies, hot cocoa, pie…  But I want to talk about January stuff now – healthy food, resolutions, changes for the better.

I have never been known as a health food nut.  I fall into the camp of “everything in moderation”.  Except ice cream, which should be eaten as often as possible.

But starting January 2, I’m going to be doing a Whole 30.  Jim is going to do it with me.  And my sister is going to do it too.  I’d love for you to join us!  But first, let’s talk over a few things.

What is Whole 30?

Whole9’s original program designed to change your life in 30 days. Think of it as a short-term nutritional reset, designed to help you restore a healthy metabolism, heal your digestive tract, calm systemic inflammation and put an end to unhealthy cravings, habits, and relationships with food. Since 2009, thousands of people have used our program as a jump-start to changing the way they eat for the rest of their lives.

The best way to understand the philosophy, science and more importantly  what you can and can’t eat, is to read the book It Starts with Food.  I bought this book the Sunday after Thanksgiving and read through it during that next week.  I think that trying to do the Whole 30 program without reading the book first would be very hard.

Basically, the Whole 30 plan eliminates all sugars, grains, dairy, beans and legumes for 30 days.  It’s designed to reset your nutrition and help you know what foods may be causing various symptoms.  Truly, the program is a bit longer than 30 days, because there are several days at the end of it where you strategically reintroduce foods back into your diet.

Why I’m doing the Whole 30.

Migraines.  I’m sick of them.  Although my headaches aren’t as intense in pain as they were several years ago, they are coming much more frequently.  I’m to the point where I’m actually willing to give up some well loved foods in an effort to see if it will end the migraines.

There are a lot of other health conditions that people have found improvement with after doing Whole 30.  You can check out some of the testimonials from people who’ve done the program here.

One reason that I’m not doing Whole 30 – weight loss.  I don’t care if I lose any weight or not.  It’s not a goal for me for doing this plan.  It wouldn’t hurt me to lose some, but I’m happy with the size I am.

What does this mean for Eat at Home?

First, it means that I’ll be sharing some of my prep work with you.  I tackle any new project by reading about it and prepping.  That’s exactly what I’ve been doing with this.  During December you’ll find posts on:

  • A list of Whole 30 compliant recipes that can be found on Eat at Home.
  • 30 day menu plan that I’ll be following for dinners (and hopefully lunches and snacks too).
  • Some foods I’ve purchased that I don’t normally buy, but that will be helpful during this 30 day challenge.

However, I want this plan to fit into our normal family routine.  I have four kids, none of whom will be doing the Whole 30.  I’m not inclined to cook two dinners every night.  My kids still want to eat cookies and bread and sugary treats sometimes.

I intend to make this a fit for all of us.  I’ve already gone over my recipes to find Whole 30 compliant ones.  And there are plenty!  I’ve also made a list of new recipes to try that will fit in the guidelines.  I’ll be sharing those recipes as we go along.

You’ll likely see some “regular” people recipes too during January.  Like I said, not everyone in my house will be doing Whole 30 and I also have recipe writers that aren’t planning to join us.  I don’t have any intentions of turning this into a health food/paleo blog.

Want to Join us?

I’d love to have you join us for our Whole 30 starting January 2.  Leave a comment if you think you might come along for the ride.  And be sure to subscribe to the email list so you get the list of Whole 30 compliant recipes and other tips and resources I’ll be sharing.

 
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