Description
An easy one-packet meal with tender chicken, crispy potatoes, and creamy ranch flavors, perfect for camping or weeknight dinners. No dishes to clean!
Ingredients
Scale
For the Crust:
- For the chicken and potatoes:
- 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1.5 lbs baby potatoes (quartered)
- 1 red bell pepper (diced)
- 1 small red onion (sliced)
- 2 tbsp olive oil
- For the ranch seasoning:
- 1 packet (1 oz) dry ranch seasoning mix
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- For garnish:
- 1/4 cup chopped fresh parsley
- 1/2 cup shredded cheddar cheese (optional)
Instructions
1. Prepare the Crust:
- 1. Preheat grill to medium-high (400°F) or oven to 425°F.
- 2. In a large bowl, combine chicken, potatoes, bell pepper, and onion.
- 3. Whisk together olive oil, ranch seasoning, garlic powder, paprika, and black pepper in a small bowl.
- 4. Pour seasoning mixture over chicken and vegetables, tossing to coat evenly.
- 5. Divide mixture evenly among 4 large sheets of heavy-duty aluminum foil (about 12×18 inches each).
- 6. Fold foil over mixture and crimp edges tightly to form sealed packets.
- 7. Grill for 25-30 minutes or bake for 30-35 minutes until chicken reaches 165°F and potatoes are tender.
- 8. Carefully open packets (watch for steam) and garnish with parsley and cheese if desired.
Notes
• For crispier potatoes, open packets during last 5 minutes of cooking. • Substitute sweet potatoes for a healthier twist. • Store leftovers in sealed packets for up to 3 days in refrigerator.