Grilled Paprika Chicken Dinner Packs Recipe

Author: RecipeAttack

Recipe type: Dinner

Serves: 4

Prep time:  30 mins

Cook time:  30 mins

Total time:  1 hour

Ingredients

• 4 boneless skinless chicken breast halves (about 1¼ lb)
• 2 cups quartered small red potatoes (4 or 5 potatoes)
• 1½ cups baby-cut carrots, cut lengthwise in half
• 1 cup Green Giant® Valley Fresh Steamers® frozen cut green beans (from 12 oz bag)
• 1 cup chicken gravy (from 12-oz jar)
• 2 tablespoons Gold Medal® all-purpose flour
• 1 teaspoon paprika
• ½ teaspoon dried thyme leaves
• 2 tablespoons finely chopped fresh parsley

Instructions

1. Heat coals or gas grill for direct heat. Cut four 18×12-inch pieces of heavy-duty foil. Place chicken breast half on each piece of foil. Top with potatoes, carrots and frozen green beans. In small bowl, mix gravy and flour until well blended. Drizzle over chicken mixture. Sprinkle with paprika and thyme.
2. Fold foil over chicken and vegetables so edges meet. Seal edges, making tight ½-inch fold; fold again. Allow space on sides for circulation and expansion.
3. Cover and grill packets over medium heat 30 to 40 minutes, rotating packets ½ turn after 15 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle with parsley.

Notes

If your family likes dark meat, substitute 2 boneless skinless chicken thighs for each chicken breast half.