Grilled Pesto Chicken Packets
Elevate your grilling game with these flavorful and hassle-free Grilled Pesto Chicken Packets! A perfect all-in-one meal, this recipe combines juicy basil pesto-coated chicken breasts with a medley of fresh vegetables, including cherry tomatoes, zucchini, yellow squash, and tender baby red potatoes. Everything is wrapped in individual foil packets, locking in moisture and enhancing the vibrant flavors as they cook on the grill. Not only is this dish quick to prepare with just 15 minutes of prep time, but it’s also customizable—add a sprinkle of Parmesan cheese for an extra savory touch. Whether you’re hosting an outdoor barbecue or looking for a weeknight dinner with minimal cleanup, these foil packets are sure to impress. Keyword-rich and perfect for searches like "foil packet recipes" or "grilled chicken dinners," this dish is as convenient as it is delicious!
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Ingredients
- 4 pieces Boneless skinless chicken breasts
- 0.5 cups Basil pesto
- 1 cup Cherry tomatoes
- 1 medium Zucchini
- 1 medium Yellow squash
- 1 cup Baby red potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cups Parmesan cheese (optional)
- 4 sheets Aluminum foil
Directions
Step 1
Preheat your grill to medium-high heat (about 375-400°F).
Step 2
Slice the zucchini and yellow squash into thin rounds. Halve the baby red potatoes and cherry tomatoes.
Step 3
In a large mixing bowl, toss the zucchini, yellow squash, cherry tomatoes, and baby red potatoes with olive oil, salt, and black pepper.
Step 4
Place a piece of aluminum foil (about 12x18 inches) on a flat surface. Lay one chicken breast in the center of the foil and spread 2 tablespoons of basil pesto over the chicken.
Step 5
Add a generous handful of the vegetable mixture around the chicken breast on the foil. If desired, sprinkle a tablespoon of grated Parmesan cheese over the top.
Step 6
Fold the sides of the foil up and over the chicken and vegetables, sealing the edges tightly to create a packet. Repeat with the remaining chicken and vegetables to make 4 packets.
Step 7
Place the packets on the preheated grill, seam-side up. Close the lid and grill for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Step 8
Carefully remove the packets from the grill. Use caution when opening as steam will escape. Serve immediately, either in the foil packets or transferred to plates.
Nutrition Facts
| Serving size | 1696.8 grams (1696.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2499 |
| Total Fat 121.90g | 156% |
| Saturated Fat 31.00g | 155% |
| Polyunsaturated Fat 3.00g | |
| Cholesterol 674mg | 225% |
| Sodium 6384mg | 278% |
| Total Carbohydrate 78.30g | 28% |
| Dietary Fiber 10.60g | 38% |
| Total Sugars 31.90g | |
| Protein 260.60g | 521% |
| Vitamin D 48IU | 238% |
| Calcium 1348mg | 104% |
| Iron 13mg | 71% |
| Potassium 4733mg | 101% |
Source of Calories